Banana Custard Buns

Banana Custard Bread

The Banana Custard Buns are soft milk bread filled with creamy banana flavor custard in the center. The lovely appearance and delicious taste make such a delight for breakfast and afternoon tea dessert.

Banana custard bun is a simple recipe inspired by my salted egg yolk custard bread. However, this is a special one filled with creamy banana custard. It has a strong banana flavor that makes the bread more signature and delicious. Besides, the soft milk bread contains less sugar which tastes perfectly with banana custard filling. If you are a banana lover, it is the one you don’t want to pass.

Banana Custard Bread

What are the ingredients?

Banana Custard

  • Banana 
  • Egg Yolks 
  • Sugar 
  • Corn Starch 
  • Milk 

Bread Dough

  • Bread Flour 
  • Salt 
  • Granulated Sugar 
  • Milk- The banana milk is a good subsititue in this recipe which will enhance the flavor even more.
  • Active Dry Yeast 
  • Unsalted Butter 

How to make the Banana Custard Buns from the starch?

Banana Custard

  • Add egg yolks, sugar in a bowl, and whisk well. Sift corn starch to it, and mix well. Set it aside.
  • Warm the milk with a saucepan on medium heat for 1 minute. Pour the warm milk into the egg mixture, and whisk well. (Do not boil the milk, otherwise, it will cook the egg yolk when combining together).
  • Pour the mixture back to the saucepan, and cook it over low heat. Keep stirring the mixture with a spatula until it thickens. Turn off the heat, and set it aside.
  • Puree the banana with a mesh strainer, and combine it with custard. Fill the piping bag with the banana custard and refrigerate it before use.

Bread Dough

  • Mix bread flour, salt, sugar, yeast, and milk in a large mixing bowl, knead the dough on speed 6 with a stand mixer until combined. Add butter to the dough, and keep kneading for another 10 to 15 minutes until it becomes smooth and more elastic.
  • Cover the dough with plastic wrap, and let it rise in a warm place for 30 minutes until it doubles the size. (I usually place it in the microwave and leave a cup of hot water on the side).
  • After the first fermentation, transfer the dough to a flat surface. Press and fold the dough a couple of times to release the air from it.
  • Divide the dough to 6 equal pieces and roll them into balls. Let them rest for 15 minutes with plastic wrap covered.
  • Place one of the doughs, shape, and flatten it into an oval with a roller. Squeeze the banana custard on top of the dough, and roll it down tightly to wrap the custard completely inside. Pinch the side to seal it. (Repeat the same instruction for the rest of the doughs).
  • Transfer the shaped doughs to a baking pan. And let it rise for another 30 minutes in the microwave.
  • Preheat the oven to 320F.
  • Draw some lines and spots on the bread with the melted chocolate to make them look more realistic. Bake them for 16 minutes.

How to store the banana custard and buns?

  • Refrigerate the banana custard with plastic wrap covered and finish it within 3 days.
  • Let the buns cool down completely on the rack. Store the buns with a plastic bag or an air-tight container at room temperature for 3 days.

More delicious bread recipe you may interest in.

Japanese Imitation Crab Bread

Wool Roll Bread

Salted Egg Yolk Custard Bread

Taro Mochi Bread with Pork Floss

Yield: 6

Banana Custard Buns

Banana Custard Bread

The Banana Custard Buns are soft milk bread filled with creamy banana flavor custard in the center. The lovely appearance and delicious taste make such a delight for breakfast and afternoon tea dessert.

Prep Time 1 hour
Cook Time 16 minutes
Additional Time 1 hour
Total Time 2 hours 16 minutes

Ingredients

Banana Custard

  • 1 Banana 
  • 2 Egg Yolks 
  • 15g Sugar 
  • 12g Corn Starch 
  • 200g Milk 

Bread Dough

  • 170g Bread Flour 
  • 2g Salt 
  • 12g Granulated Sugar 
  • 120g Milk 
  • 3g Active Dry Yeast 
  • 15g Unsalted Butter 

Instructions

Banana Custard

  1. Add egg yolks, sugar in a bowl, and whisk well. Sift corn starch to it, and mix well. Set it aside.
  2. Warm the milk with a saucepan on medium heat for 1 minute. Pour the warm milk into the egg mixture, and whisk well.
  3. Pour the mixture back to the saucepan, and cook it over low heat. Keep stirring the mixture with a spatula until it thickens. Turn off the heat, and set it aside.
  4. Puree the banana with a mesh strainer, and combine it with custard. Fill the piping bag with the banana custard and refrigerate it before use.

Bread Dough

  1. Mix bread flour, salt, sugar, yeast, and milk in a large mixing bowl, knead the dough on speed 6 with a stand mixer until combined. Add butter to the dough, and keep kneading for another 10 to 15 minutes until it becomes smooth and more elastic.
  2. Cover the dough with plastic wrap, and let it rise in a warm place for 30 minutes until it doubles the size. (I usually place it in the microwave and leave a cup of hot water on the side).
  3. After the first fermentation, transfer the dough to a flat surface. Press and fold the dough a couple of times to release the air from it.
  4. Divide the dough to 6 equal pieces and roll them into balls. Let them rest for 15 minutes with plastic wrap covered.
  5. Place one of the doughs, shape, and flatten it into an oval with a roller. Squeeze the banana custard on top of the dough, and roll it down to wrap the custard completely inside. Pinch the side to seal it. (Repeat the same instruction for the rest of the doughs).
  6. Transfer the shaped doughs to a baking pan. And let it rise for another 30 minutes in the microwave.
  7. Preheat the oven to 320F.
  8. Draw some lines and spots on the bread with melted chocolate to make them look more realistic. Bake the bread for 16 minutes.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 209Total Fat: 5gSaturated Fat: 2.5gCholesterol: 80mgSodium: 171mgCarbohydrates: 35.4gFiber: 1.7gSugar: 9.4gProtein: 6g

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