Soft, pillowy steamed bao buns filled with sweet‑tart miso‑caramelized bananas. The umami depth of white miso balances the caramel, creating a surprising flavor twist perfect for brunch or a whimsical snack.
Prep Time: 30 minutes
Cook Time: 15 minutes (steaming)
Servings: 8
Ingredients:
3 cups (360 g) All‑purpose flour
1 cup (240 ml) Warm water (110°F/43°C)
2 tsp (7 g) Active dry yeast
2 tbsp Granulated sugar
½ tsp Instant yeast (optional for faster rise)
2 tbsp Vegetable oil
½ tsp Salt
3 medium, sliced ½‑inch thick Ripe bananas
1 tbsp White miso paste
3 tbsp Brown sugar
1 tbsp Unsalted butter
½ tsp Soy sauce
½ tsp Rice vinegar
½ tsp Fresh ginger, finely grated
½ tsp Sesame oil
1 tbsp Toasted sesame seeds
1 tbsp Scallions, thinly sliced (optional garnish)
Instructions:
- In a small bowl combine warm water, sugar, and active dry yeast. Let sit 5‑8 minutes until frothy.
- 2. In a large mixing bowl whisk flour, salt, and instant yeast (if using). Add the yeast mixture and vegetable oil. Mix until a shaggy dough forms.
- 3. Turn the dough onto a lightly floured surface and knead 8‑10 minutes until smooth and elastic. Shape into a ball.
- 4. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot 1‑1½ hours, or until doubled in size.
- 5. While the dough rises, prepare the miso caramelized bananas: In a non‑stick skillet over medium heat melt butter, then stir in brown sugar, white miso, soy sauce, rice vinegar, ginger, and sesame oil. Cook 1‑2 minutes until the mixture glistens.
- 6. Add banana slices in a single layer. Cook 2‑3 minutes per side, gently basting with the miso caramel, until bananas are golden and the sauce thickens to a glossy glaze. Remove from heat and let cool slightly.
- 7. Punch down the risen dough and divide into 8 equal pieces (about 70 g each). Roll each piece into a smooth ball, then flatten with a rolling pin into a 3‑inch (8 cm) circle. Brush the surface lightly with water.
- 8. Place a spoonful of the miso‑caramelized banana (and a drizzle of any remaining sauce) in the center of each dough circle. Gather the edges up and pinch together, sealing the top so the bao looks like a sealed bun.
- 9. Arrange the sealed bao on parchment squares in a steamer basket, leaving space between each. Cover and let proof a second time for 20‑25 minutes.
- 10. Steam the bao over simmering water for 12‑15 minutes. Keep the lid on; do not lift during cooking.
- 11. Remove the steamer, let the bao rest 2 minutes, then gently open each bun. Garnish with toasted sesame seeds and sliced scallions if desired. Serve warm.