We’ve always been fans of Tokyo Banana, that iconic Japanese treat hailing from the bustling streets of Tokyo. It’s a soft sponge cake wrapped around creamy banana-flavored custard offering a perfect blend of light texture and tropical sweetness that captures the essence of Japan’s souvenir culture.
In our kitchen we’ve recreated this beloved dessert to bring a slice of authentic flavor to your home. Whether you’re a baking novice or a pro we’re here to make it simple and fun so you can impress friends with this easy recipe.
Ingredients
In our kitchen adventures recreating the iconic Tokyo Banana—that soft, banana-infavored sponge cake treat—we gather fresh, high-quality ingredients to capture its authentic Japanese essence. Below, we list them in the order of use, starting with those for the sponge cake base and moving to the custard filling. We’ve noted any prep specifics for precision and ease.
Sponge Cake Ingredients
- 4 large eggs, at room temperature (whisked for the batter to ensure a light, airy texture)
- 1 cup granulated sugar (helps achieve the perfect sweetness and structure)
- 1 cup all-purpose flour, sifted (removes lumps for a smooth batter)
- 1/4 cup unsalted butter, melted (adds rich moisture; ensure it’s cooled slightly before mixing)
- 1 teaspoon vanilla extract (enhances the subtle flavors in the cake)
Custard Filling Ingredients
- 2 ripe bananas, mashed (use ones with brown spots for maximum sweetness and flavor)
- 1 1/2 cups whole milk (warmed gently to blend seamlessly with other elements)
- 1/2 cup granulated sugar (balances the banana’s natural tartness)
- 3 large egg yolks (beaten lightly for a creamy consistency)
- 2 tablespoons cornstarch, dissolved in 2 tablespoons water (thickens the custard without clumping)
- 1 tablespoon unsalted butter (stirred in at the end for a glossy finish)
These ingredients form the heart of our Tokyo Banana recipe, ensuring every bite delivers that signature soft cake and creamy custard we love. Measure accurately for the best results, as precision is key to recreating this Japanese favorite in your home.
Required Tools and Equipment
To bring our Tokyo Banana recipe to life, we rely on a set of essential tools and equipment that ensure precise preparation and professional results. Building on the ingredients we’ve outlined, these items help us achieve the perfect soft sponge cake and creamy custard filling with ease.
Must-Have Baking Essentials
We recommend gathering the following tools, organized by their role in the recipe for seamless workflow:
- Mixing Bowls: A set of medium and large stainless steel or glass mixing bowls to combine dry and wet ingredients separately, preventing lumps in the sponge cake batter.
- Electric Mixer or Whisk: An electric hand mixer or stand mixer for whipping eggs and sugar to create airy volume in the sponge cake, or a sturdy whisk if you’re opting for manual effort.
- Saucepan: A medium-sized non-stick saucepan essential for heating the custard filling, allowing even cooking of milk and bananas without scorching.
- Baking Tray or Muffin Tin: A standard rectangular baking tray or silicone muffin tin to shape and bake the sponge cake portions, ensuring uniform size for that authentic Tokyo Banana roll.
- Piping Bag and Tips: A reusable piping bag with a fine tip for filling the cooled cakes with banana custard, helping us achieve a neat and professional finish.
- Measuring Cups and Spoons: Accurate stainless steel measuring cups and spoons to measure ingredients precisely, as emphasized in our ingredients section, for consistent results every time.
- Spatula and Sieve: A flexible silicone spatula for folding batter and scraping bowls, paired with a fine-mesh sieve to sift flour and cornstarch, ensuring a smooth texture in both cake and custard.
- Oven and Cooling Rack: A reliable conventional oven preheated to the exact temperature for baking, and a wire cooling rack to let components cool evenly, preserving the dessert’s signature softness.
By using these tools, we streamline the process from mixing to assembly, making our Tokyo Banana recipe accessible and enjoyable for home bakers. Always opt for high-quality, food-safe equipment to enhance safety and efficiency in your kitchen.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through crafting authentic Tokyo Bananas with precision and ease. Follow these steps to achieve a soft, fluffy sponge cake paired with creamy banana custard that captures the essence of this Japanese favorite.
Prepare the Ingredients
Before we begin, let’s organize our ingredients for smooth preparation. Start by measuring out 4 large eggs, 100 grams of sugar, 100 grams of all-purpose flour, 50 grams of melted butter, and 1 teaspoon of vanilla extract for the sponge cake. For the custard, peel and mash 2 ripe bananas until smooth, then measure 200 ml of whole milk, 50 grams of sugar, 2 egg yolks, 20 grams of cornstarch, and 20 grams of butter.
Next, separate the egg yolks from the whites for the sponge cake, placing them in separate bowls as needed. Ensure all ingredients are at room temperature to promote even mixing and optimal texture. This preparation sets the foundation for our signature soft cake and velvety custard, enhancing the authentic flavors of Tokyo Banana.
Make the Sponge Cake Batter
In a large mixing bowl, beat the 4 egg yolks with 50 grams of the sugar using an electric mixer on high speed until pale and fluffy—this takes about 2-3 minutes and creates a light base. In another bowl, whisk the 4 egg whites until soft peaks form, then gradually add the remaining 50 grams of sugar and continue whisking until stiff peaks develop for that airy texture.
Gently fold the flour into the yolk mixture using a spatula, followed by the melted butter and vanilla extract, ensuring not to deflate the batter. Finally, incorporate the whipped egg whites in two additions for a smooth, voluminous batter. This step is crucial as it develops the soft, springy sponge that perfectly complements the banana essence in our Tokyo Banana recipe.
Bake the Sponge Cakes
Preheat your oven to 180°C (350°F) and line a baking tray or muffin tin with parchment paper to prevent sticking. Pour the batter into the prepared tray, spreading it evenly to about 1 cm thickness, or fill muffin tins halfway for individual cakes.
Bake in the center of the oven for 10-12 minutes, or until the cakes are golden brown and spring back when lightly pressed. To monitor doneness accurately, insert a toothpick into the center—it should come out clean. Once baked, transfer the cakes to a cooling rack and let them cool completely, allowing the delicate, moist crumb to set for easy assembly in our Tokyo Banana creation.
Prepare the Custard Filling
In a saucepan over medium heat, warm the 200 ml of whole milk until it just begins to simmer, stirring occasionally to avoid scorching. In a separate bowl, whisk together the 2 egg yolks, 50 grams of sugar, and 20 grams of cornstarch until smooth and lump-free.
Slowly pour the hot milk into the yolk mixture while whisking constantly to temper the eggs, then return the combined mixture to the saucepan. Cook over low heat, stirring continuously for 3-5 minutes, until the custard thickens to a pudding-like consistency. Remove from heat, stir in the mashed bananas and 20 grams of butter until fully incorporated, and let it cool slightly. This results in a rich, creamy custard with the natural sweetness of bananas, evoking the fresh, tropical flavors of authentic Tokyo Banana.
Assemble the Tokyo Bananas
Once the sponge cakes have cooled, use a sharp knife to cut them into 10-12 even rectangles or roll shapes, about 10 cm long each. Prepare a piping bag fitted with a round tip, and fill it with the cooled custard.
Carefully slice each sponge cake lengthwise to create a pocket, then pipe the custard generously into the center, ensuring an even distribution for a balanced bite. Gently roll or shape the cakes around the filling if desired, creating the iconic banana form. This assembly step brings together the fluffy sponge and silky custard, delivering the moist, banana-infused delight that defines our Tokyo Banana recipe.
Chill and Store
After assembling, place the Tokyo Bananas on a tray and refrigerate for at least 1 hour to firm up the custard and enhance the flavors. For optimal freshness, cover them with plastic wrap or store in an airtight container in the fridge for up to 3 days.
If freezing for longer storage, wrap each piece individually in plastic wrap and freeze for up to 1 month—thaw in the refrigerator before serving. Always serve chilled to maintain the refreshing, creamy texture, making it a perfect treat for sharing the authentic taste of Tokyo Banana with friends and family.
Make-Ahead and Storage Tips
As we perfect our Tokyo Banana recipe, planning ahead ensures you enjoy this soft, banana-infused delight without last-minute rushes. Below, we outline practical strategies for preparing components in advance and storing the finished treats to maintain their signature creamy custard and fluffy sponge texture.
Make-Ahead Tips
To streamline your baking process, we recommend preparing elements of our Tokyo Banana ahead of time. This approach keeps the flavors fresh and allows you to focus on assembly when ready.
- Sponge Cake: Bake the sponge cake base up to 2 days in advance. Once cooled, wrap it tightly in plastic wrap to prevent drying out. This step preserves the cake’s light, airy crumb, making it easier to fill with custard later.
- Custard Filling: Prepare the banana-flavored custard up to 1 day ahead. After cooking, let it cool completely, then transfer to an airtight container and refrigerate. Stir gently before use to restore its smooth, velvety consistency, ensuring the rich banana essence remains vibrant.
- Full Assembly: If you’re short on time, assemble the entire Tokyo Bananas up to 4 hours before serving. Chill them in the refrigerator to set the filling, but avoid longer waits to prevent the sponge from becoming soggy.
Storage Tips
Proper storage is key to preserving the delightful sensory experience of our Tokyo Banana—its moist cake enveloping a creamy, tropical custard that tantalizes with every bite. Follow these guidelines to extend freshness while retaining quality.
- Refrigeration: Store assembled Tokyo Bananas in an airtight container in the refrigerator for up to 3 days. This keeps the custard firm and prevents bacterial growth, maintaining that perfect balance of soft cake and smooth filling.
- Freezing: For longer storage, freeze the unassembled components separately. The sponge cake freezes well for up to 1 month; thaw it in the fridge overnight before use. Freeze the custard in portions for up to 2 weeks, then thaw and whisk to restore its creamy texture—ideal for batch prepping.
- Thawing and Reheating: When ready to enjoy, thaw frozen items in the refrigerator. Avoid microwaving, as it can make the sponge rubbery; instead, let it come to room temperature for about 30 minutes to recapture the fresh, homemade aroma.
| Component | Make-Ahead Duration | Storage Method | Maximum Shelf Life |
|---|---|---|---|
| Sponge Cake | Up to 2 days | Wrapped in plastic wrap, refrigerated | Up to 3 days refrigerated; 1 month frozen |
| Custard Filling | Up to 1 day | Airtight container, refrigerated | Up to 3 days refrigerated; 2 weeks frozen |
| Assembled Tokyo Banana | Up to 4 hours | Airtight container, refrigerated | Up to 3 days refrigerated (do not freeze assembled) |
Conclusion
We’ve loved sharing our take on Tokyo Banana and hope you’ve found this recipe as delightful to make as it is to eat. It’s a simple way to bring a slice of Japanese charm into our kitchens.
By following our tips you’ll create treats that wow everyone. Let’s keep experimenting and savoring these homemade flavors together.
Frequently Asked Questions
What is Tokyo Banana?
Tokyo Banana is a popular Japanese souvenir treat featuring a soft sponge cake filled with creamy banana-flavored custard. It’s celebrated for its authentic flavors and representation of Japan’s dessert culture, making it a fun, easy recipe for home bakers to recreate and share.
What ingredients are needed for Tokyo Banana?
For Tokyo Banana, you’ll need eggs, sugar, flour, butter, and vanilla extract for the sponge cake, plus ripe bananas, whole milk, egg yolks, cornstarch, and butter for the custard filling. Use fresh, high-quality ingredients for the best authentic taste, with precise measurements to ensure a soft cake and creamy texture.
What tools are required to make Tokyo Banana?
Essential tools include mixing bowls, an electric mixer or whisk, a saucepan, baking tray or muffin tin, piping bag, measuring cups and spoons, spatula, and a cooling rack. High-quality, food-safe equipment helps streamline the process and achieve professional results for home bakers.
How do I prepare Tokyo Banana at home?
Start by preparing the sponge cake batter with eggs, sugar, flour, and other ingredients, then bake it. Next, make the custard filling using bananas, milk, and more. Cool both components before assembling, piping the custard into the cakes. Chill the finished treats for the best texture and flavor.
Can I make Tokyo Banana ahead of time?
Yes, prepare the sponge cake up to 2 days in advance and the custard filling up to 1 day ahead, storing both in the refrigerator. This allows for easy assembly later, helping you enjoy the process without rushing and keeping the flavors fresh.
How should I store Tokyo Banana?
Store assembled Tokyo Bananas in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them; they’ll keep for several weeks. Always thaw in the fridge before serving to maintain the soft cake and creamy custard texture.