Yeast Banana Buns

With this bread recipe, you will use up all those overripe bananas, and the result is some super soft and tender yeasted banana buns. If you are over quick banana bread or just want something different, this yeast banana bread recipe is a great variation. They are not only delicious, big on banana flavour, also relatively healthy without using any sugar. If you don’t want to be bothered to shape the buns the way I did, simply shape them into a loaf or plain round balls.


3 Large overripe bananas ( 470 g peeled weight), mashed 1 tbsp Olive oil 520-550 g White bread flour 5 g Instant dried yeast 1 tsp Sea salt 1 Small egg, for glaze 1 tbsp Coconut flakes, optional 2 tbsp Apricot jam, optional

In the bowl of your stand mixer attached with a dough hook, add in mashed bananas, olive oil, 520 grams of flour, instant yeast and salt. Mix at slow until all the ingredients come together and a rough ball has formed. Increase the speed and knead until smooth and elastic. Add the remaining flour, a spoon at a time, if the dough is still sticky.
Cover the dough with a clean towel and let it rise in a warm place for an hour until doubled in volumn.
Turn out on a lightly floured work surface and divide the dough into 8-10 even portions. Shape each portion of dough into a ball. Roll it out into a 20-22cm round. Cut each round into 6 strips. Fold each of 4 center strips into half, then fold into half again. Arrange these 4 portions of dough together and use a floured chopstick to press firmly down the center. Now use two side strips to wrap it around. Repeat with the remaining dough portions. Place them on a parchment lined baking tray.
Cover the bread and let them rest for 20 minutes while you preheat the oven to 180C/350F. Brush the bread with egg wash, and sprinkle with coconut flakes, if using. Bake for 25-28 minutes until golden brown. Warm up the apricot jam and brush the bread with it.

2 comments:

Tom 2/9/26 12:10: ...you look and sound great to me!
DEZMOND 2/9/26 15:24: Oh, wow, they look soft as pillows and fragrant as bakery! I would eat the whole pan of them myself!