Banana Bao

Soft and fluffy mantou dough rolled up into a peelable banana bao, served with condensed milk for a sweet and fun treat!

What are mantou?

Mantou are lightly sweetened Chinese soft steamed buns made from white wheat flour.

These buns originated from northern China and are a staple in so many Chinese families. Whether it be as a quick steamed breakfast or a side during dinner.

Mantou are made in so many different shapes and sizes, ranging from plain round ones to cute shapes. I saw this cute banana bao in the Asian grocery store and I thought I’d recreate it because how cool is it that you can peel your bao like a real banana?!

Ingredients

Bao Dough

• Cake flour: Make sure you use cake flour as it gives the buns a softer texture and a shinier sheen.
• Whole milk: Milk hydrates the dough and gives it a milky flavor and softer texture.
• Granulated sugar: Sugar gives the bun dough sweetness! You can add more or less according to your taste, but if you are serving it with condensed milk you don’t need much.

• Instant yeast: Yeast helps the dough rise to that tall fluffy texture! Make sure you use instant yeast. If you use active yeast you will need to activate it in the warm milk before adding it to the dough.
• Vegetable oil: Oil gives the dough a more supple texture.
• Yellow food coloring: Food coloring for the yellow color of the banana skin! I use gel food coloring, but regular food coloring will also work. Just add a little more flour if the dough is too wet.

Details

• Cocoa powder: Any kind of cocoa powder will work for this! If you don’t have cocoa powder you can also use brown or black food coloring to brush details onto your banana.
• Water: Water is needed to make the cocoa powder into a paste that is brushed onto your banana.

To Serve

• Condensed milk: There are so many different ways to serve mantou, but I love the combination of fluffy steamed buns and condensed milk!

Tips for Perfect Banana Bao

Add a pinch of salt

Including a small pinch of salt in the dough balances sweetness and enhances the natural banana flavor. It also improves the overall depth of taste, making the bao more well-rounded.

Use coconut milk instead of dairy

Replacing some or all of the regular milk with full-fat coconut milk introduces a subtle tropical flavor and creaminess to the bao, while still maintaining a soft texture.

Try a blend of cake flour and all-purpose flour

Using half cake flour and half all-purpose flour creates a bao that retains the softness of traditional steamed buns while gaining a slightly chewier, bakery-style bite. This combination offers a nice balance for those who prefer a firmer texture.

Variations of the Banana Bao Recipe

Chocolate-filled banana bao

Before steaming, place a small square of dark or milk chocolate in the center of the dough ball. Once steamed, this melts into a gooey center, transforming the bao into a dessert reminiscent of a molten chocolate cake with a banana twist.

Coconut banana bao

Incorporate 1-2 tablespoons of unsweetened shredded coconut into the dough or banana mixture. This adds texture and a nutty, aromatic layer of flavor, complementing the banana naturally.

Spiced banana bao

Add a pinch of ground cinnamon or nutmeg to the dough. These warming spices give the bao a bakery-style aroma and flavor, especially suitable for colder months or holiday variations.

Serving Suggestions for Banana Bao

Serve with afternoon tea

Banana bao pairs beautifully with light teas such as jasmine or oolong. Serve it as part of an afternoon tea spread for a comforting yet elegant experience.

Plate with vanilla ice cream and drizzle

Serve the steamed bao warm with a scoop of vanilla ice cream and a drizzle of honey, caramel, or chocolate sauce. This transforms the dish into a plated dessert ideal for dinner parties or casual indulgence.

Include in a dim sum-style brunch spread

Banana bao can be a sweet contrast in a dim sum spread that includes savory buns, dumplings, and spring rolls. It adds variety and introduces a creative twist to traditional brunch menus.

Banana Bao

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

See Also This Recipe:  Small Batch Almond Croissants

No reviews

Soft and fluffy mantou dough rolled up into a peelable banana bao, served with condensed milk for a sweet and fun treat!

• Author: Catherine Zhang
• Prep Time: 60 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Yield: 5 Buns 1x
• Category: Bread
• Method: Intermediate
• Cuisine: Chinese

Ingredients

Units MUS Scale 1x2x3x

Bao Dough

• 300g Cake flour (3 cups)
• 180g Whole milk (3/4 cup), lukewarm
• 1 tbsp Granulated sugar
• 1 tsp Instant yeast
• 1 tsp Vegetable oil
• Yellow food coloring
• Vegetable oil, for brushing

Cocoa Powder

• 2 tbsp Cocoa powder
• 2 tsp Water

To Serve

• Condensed milk, to taste

Cook Mode Prevent your screen from going dark

Instructions

Bao dough

1. Cut 5 pieces of baking paper at  8 x 12 cm / 3 x 5 inches
2. Combine the flour, lukewarm milk, sugar, and yeast, in a large bowl and mix until just combined
3. Then knead until a rough ball
4. Divide the dough in half, and color half yellow by kneading in a couple of drops of yellow food coloring until evenly colored and smooth
5. Knead the white dough until smooth
6. Divide each color into 5 balls
7. Cover the portioned balls with cling wrap and let rest for 10 minutes
8. Uncover the balls and flatten a white portion to remove all air
9. Roll it up into a long cylinder approx 11 cm /4.3 inches, and pinch the ends so they are rounded like the inside of a banana
10. Flatten a yellow portion to remove all the air and roll it out into a rectangle large enough to wrap around the white portion
11. Place the shaped white dough on the yellow rectangle and lightly brush the white dough with a layer of vegetable oil (this will help the banana peel later)
12. Then roll the white dough up in the yellow, pinching the steam and ends tightly to seal
13. Slightly curve the dough so it resembles a banana and place it on a prepared sheet of baking paper
14. Mix together the cocoa powder and water and using a small paint brush or finger, paint lines of cocoa powder on the banana skin
15. Repeat with the remaining dough
16. Cover the shaped baos with cling wrap and let them proof for 30-45 minutes, or until puffed up but not yet doubled in size
17. Bring a large pot of water to a boil and reduce the heat to medium-high
18. Place the steamer over the pot of water and steam the buns for 9-10 mins
19. Allow the buns to rest in the steamer after cooking for 5 mins
20. Serve with condensed milk for dipping

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

See Full Bio