Banana Mushi-pan (Japanese Steamed Bread)
バナナ蒸しパン（乳なし） · Banana Mushi-pan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Mushi-pan is a Japanese steamed bread: a soft, springy little cake that is cooked over steam instead of in the oven, so it stays moist and tender enough for even the youngest children. This version is sweetened with ripe mashed banana and made with soy milk instead of dairy, which makes it an easy snack to share with kids who can't have milk. The batter comes together in one bowl with a whisk, and the banana slices on top make each piece look special without any extra work. It's a favorite afternoon snack in preschool kitchens, and the gentle sweetness means even picky eaters come back for more.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 22.5 gbanana
- 30 gflour
Seasonings
- 1.2 gbaking powder
- 7.5 gsugar
- 27 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 5.4 gvegetable oil
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Cut a few rounds of banana to use as decoration, then mash the rest with a potato masher.
- 2
Put the flour, baking powder and sugar in a bowl and whisk well to combine.
- 3
Add the soy milk and mix until almost no dry flour remains, then add the mashed banana from step 1 and the oil and mix them in.
- 4
Pour the batter into a shallow pan or into cups, top with the banana rounds and arrange in a steamer. Cover and steam over high heat for about 10 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 222 kcal | 444 kcal | 222 kcal |
| Protein | 3.8 g | 7.5 g | 3.8 g |
| Fat | 6.8 g | 13.5 g | 6.8 g |
| Carbohydrates | 37.1 g | 74.1 g | 37.1 g |
| Fiber | 1.4 g | 2.7 g | 1.4 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 45 mg | 90 mg | 45 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 207 mg | 414 mg | 207 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 222 kcal | 3.8 g | 6.8 g | 37.1 g | 1.4 g | 0.2 g | 45 mg | 0.5 mg | 207 mg |
| 1 adult serving | 444 kcal | 7.5 g | 13.5 g | 74.1 g | 2.7 g | 0.3 g | 90 mg | 0.9 mg | 414 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
