Banana Mushi-pan (Steamed Banana Cake)
バナナ蒸しパン · Banana Mushi-pan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Mushi-pan, literally "steamed bread," is a soft, fluffy Japanese steamed cake that is a staple afternoon snack in preschool kitchens. This version folds ripe mashed banana into a simple batter of flour, baking powder, sugar and milk, so it needs no eggs and only a little added sugar - the banana does most of the sweetening. Steaming keeps the crumb moist and tender, which makes it easy for even the youngest children to eat, and a slice of banana on top tells them what's inside before they take a bite.
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 mlmilk
- 5.4 gvegetable oil
Directions
- 1
Slice a few rounds of banana for decoration and mash the rest with a potato masher.
- 2
Put the flour, baking powder and sugar in a bowl and whisk them together well.
- 3
Add the milk and mix until almost no dry flour remains, then add the mashed banana from step 1 and the oil and stir to combine.
- 4
Pour the batter into a tray or cups, top with the banana slices, 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 | 6.9 g | 13.8 g | 6.9 g |
| Carbohydrates | 37.1 g | 74.1 g | 37.1 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 66 mg | 132 mg | 66 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 201 mg | 402 mg | 201 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 222 kcal | 3.8 g | 6.9 g | 37.1 g | 1 g | 0.2 g | 66 mg | 0.2 mg | 201 mg |
| 1 adult serving | 444 kcal | 7.5 g | 13.8 g | 74.1 g | 2.1 g | 0.3 g | 132 mg | 0.3 mg | 402 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.
