Tuesday, July 12, 2022

Tangzhong Banana Buns

These are soft, delicious yeasted banana buns studded with enormous amounts of raisins. These are great for breakfast and snack. These buns also have whole-wheat and give a good nutrition.

These golden colored buns are so delicious that it is not possible to stop with one. Dip it in your milk or schematic a little butter or brown sugar butter for an amazing breakfast paired with a piping cup of masala chai. Nuts are great to add to these buns. I love walnuts but any nuts of your choice can be added. The crunch from the nuts along with raisins and the hint of banana is divine. This time I made it with raisins alone.

When you have lot of ripe bananas, this is a great idea to make buns with them. Quick banana bread are my favorite breads. I like this vegan chocolate banana bread and the version with double chocolate and date sugar. This bun, which is an yeasted bread, is very different one from the quick bread versions. These can be either made into small buns or rolls or into a loaf. Adjust the baking time till it is completely baked and the bread sounds hollow when tapped at the bottom.

Tangzhong added in the dough gives a soft crumb to the bread. Tangzhong is a rue made with flour and water/milk and this kind makes the bun as well as breads soft and fluffy. These Pumpkin Cinnamon Buns, Matcha Strawberry Melon Pan, Mango Melon Pan, and Espresso Chocolate Cream Buns  tell the story of soft and fluffiness of the buns because of tangzhong. I would recommend trying this technique if you haven't tried it yet. 

I have used active dry yeast. To activate it, a portion of brown sugar was used and the remaining was added to the flour mixture. Instant yeast can also be used. Reduce a quarter teaspoon if using instant yeast. I have used the stand mixer to make the dough. This can be done in bread machine or by traditional method too. 


Stacy is hosting this month in our #Breadbakers group. The theme for the month is Variations on Banana Bread. There are numerous ways to make banana bread and I am sharing these buns. #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Makes 12

For Tangzhong 

All purpose flour - 5 tsp
Water - 1/6 cup
Milk - 1/6 cup

For the Buns

Tangzhong - all of the above
Bread flour - 1 cup plus 3 tbsp
Whole wheat flour - 1 cup
Mashed banana - 3/4 cup
Milk - 1/3 cup
Non fat fry milk powder - 1/3 cup
Active dry yeast - 1.5 tsp
Brown sugar - 2.5 tbsp
Butter - 3 tbsp, room temperature 
Salt - 1 tsp
Raisins - 1/2 cup

For Brushing

Aquafaba - 2 tbsp
Butter - 1 tbsp, melted


Activate the dry yeast in warm milk with a tablespoon sugar.

Mix the flour, water, and milk to a lump free mixture. Cook for about 1-2 minutes, stirring continuously to make tangzhong. Set aside to cool.

Add all of the ingredients except the butter to the stand mixer and run on low-medium speed to make a shaggy dough. Then add butter one tablespoon at a time and knead for 10 minutes.

Add the raisins and let the machine run for 3-4 minutes to fold in the raisins.

Drizzle a little olive oil, cover and set aside to rise for about one and a half hour, or until doubled.

Punch and knead the dough on a floured surface. Divide the dough into 12 portions. Roll each portion into a smooth ball. Place on a baking tray dusted liberally with corn starch or flour.

Pre-heat the oven to 350 degrees F. Cover and let it proof for 30 minutes. Brush with aquafaba.

Bake for 22 minutes. Remove from the oven, brush with melted butter, cool completely.

Serve with butter or as such, with chai or coffee.

Here are the interesting banana breads we shared today. Thanks, Stacy!


  1. These buns remind me of hot cross buns, so light and fluffy. And I thank you for another use for aquafaba! Great idea!

  2. I think this is my favorite share today Radha. Those buns are perfect.

  3. They look delightful, what a wonderful breakfast treat!

  4. I love using a tangzhong in bread. It keeps the bread so soft and fresh.