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Tokyo Banana Recipe

Tokyo Banana Recipe

Tokyo Banana is a delightful Japanese dessert featuring a soft, spongy banana-shaped cake filled with a creamy banana custard. This easy-to-make treat brings the flavors of Japan right into your kitchen. With just a few simple ingredients, you can enjoy this sweet snack in under an hour. It’s perfect for family gatherings, afternoon tea, or a sweet treat to share with friends.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 10
Course: Dessert
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • For the Custard Filling:
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 2 tbsp sugar
  • 1 large egg
  • 1 tsp cornstarch
  • 1/4 tsp vanilla extract
  • 1 ripe banana mashed
  • For the Sponge Cake:
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 2 tbsp vegetable oil
  • 1/4 tsp baking powder
  • 1 cup all-purpose flour
  • A pinch of salt
  • 1 ripe banana mashed

Equipment

  • Mixing bowls
  • Hand mixer or whisk
  • Measuring cups and spoons
  • 9x9-inch baking sheet or shallow pan
  • Parchment paper
  • Small cookie cutter or knife (to shape the cake)
  • Medium saucepan
  • Whisk
  • Spoon or piping bag (to fill the cakes)

Method
 

  1. Prepare the Custard Filling: In a saucepan, whisk together milk, heavy cream, sugar, and egg over medium heat until thickened. Stir in cornstarch and cook until smooth. Remove from heat and fold in mashed banana and vanilla extract. Let it cool.
  2. Make the Sponge Cake: Preheat oven to 350°F (175°C). Beat eggs and sugar until fluffy. Add milk, vanilla, oil, and mashed banana. Sift in flour, baking powder, and salt, then mix until smooth. Pour batter into a parchment-lined baking sheet and bake for 10-12 minutes. Let it cool.
  3. Shape the Cakes: Once the cake has cooled, use a cookie cutter or knife to cut out small banana-shaped pieces.
  4. Assemble the Tokyo Banana: Place a spoonful of custard filling in the center of each cake piece. Fold the cake over the filling to form a banana shape.
  5. Chill and Serve: Refrigerate the assembled Tokyo Banana for about 1 hour to set the filling. Serve and enjoy!

Notes

  • Be sure to use ripe bananas for both the filling and the cake for the best flavor.
  • If you don’t have a banana-shaped cutter, you can use a knife to shape the cakes.
  • These can be made ahead and stored in the refrigerator for up to 2-3 days.
  • For a fun twist, you can drizzle chocolate or caramel sauce over the Tokyo Banana before serving.
Tokyo Banana Recipe