How to Make Banana Bao | At Home With Us | Food52

In the spirit of the ”everything is cake” trend, Jun (@jun.and.tonic on Instagram) is back with a hyper-realistic pastry out of left field—baos shaped like a banana, or as he likes to call them, bread banana or bao-nana. To make this very fun treat, you start off with a traditional bao dough. Part of it gets tinged yellow with pumpkin puree (turmeric powder or food coloring works too) for the “banana skin,” and the other left pale white for the “banana flesh.” The latter gets kneaded a bit, niftily tucked into the former, and molded into a banana-shaped cylinder. As a final, brilliant touch, you smear some cocoa powder dots onto the “skin” of the banana before steaming it into pillowy, prank-y perfection. GET THE RECIPE ►► https://f52.co/2Ifquxw

INGREDIENTS
“Banana Skin”
1 medium banana (around 70 grams flesh)
1/2 teaspoon (3 grams) white wine or rice vinegar
1/4 cup (80 grams) pumpkin puree, 1/2 teaspoon turmeric powder, or 1/2 teaspoon yellow food coloring plus 3 tablespoons (45 grams) milk
2 tablespoons (30 grams) whole milk
1 teaspoon (5 grams) neutral oil
1/2 teaspoon (2 grams) dry instant yeast
2 cups (240 grams) bao/Hong Kong flour, or all-purpose flour
1/4 teaspoon (1 gram) kosher salt
1/2 teaspoon baking powder

"Banana Flesh"
1/2 cup (120 milliters) whole milk
1/2 teaspoon (2 grams) dry instant yeast
1 teaspoon (5 grams) neutral oil
2 cups (240 grams) bao/Hong Kong flour, or all-purpose flour
4 tablespoons (40 grams) granulated sugar
1/4 teaspoon (1 gram) kosher salt
1/2 teaspoon (2 grams) baking powder
To Decorate
1 teaspoon cocoa powder
1 teaspoon water

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