1) Put 500 grams of flour into a basin; Peel and mash bananas and put them in a pot;

2) Take 5g of dry yeast and melt it with 250g of warm water at about 30℃, add 25g of white sugar to melt and stir evenly;

3) The dissolved and foamed yeast solution is gradually poured into the prepared flour, evenly mixed, and repeatedly kneaded by hands to make dough with smooth surface and no sticky hands;

4) Knead the dough into long strips and cut it into more than 10 equal parts with a dough knife (each dough can be gently kneaded into a circle according to preference);

5) Proofing the dough at 35℃ ~ 40℃ for about 40 minutes until the surface is swollen and shiny, the volume is obviously increased, and it is easy to recover after being pressed by hand;

6) Spread the steamed bread on the steamer, cover it tightly, and steam it in cold water for 20 minutes.