Make Tokyo Banana

I keep seeing people showing off on FB and IG whenever they get their hands on Tokyo bananas. I also wannnttt. So I got this recipe from Japanese YouTuber Ochikeron.
Ingredients for Banana Custard Cream
100g Banana
1 Egg
1 Tablespoon of Corn Starch
3 Tablespoon of Granulated Sugar
150ml Milk
A few drops of Vanilla Extract

Method: Just mash banana and mix all ingredients (except vanilla extract) together with it in a bowl. Strain the mixture into a saucepan, low heat, stir constantly. Stop when the cream thickens and put in vanilla extract. Transfer cream into a bag and put in fridge.

Ingredients for Sponge Cake
2 Eggs
50g (1.8oz.) of Superfine Sugar
35g (1.2oz.) of Cake Flour
20g (0.7oz.) of Milk

Line pan with baking paper. Pre heat oven.
Whisk sugar and eggs in bowl. Place bowl over a bigger bowl of hot water as you whisk, to melt the sugar and warm it up. Then take the hot water away. Beat the mixture with high speed mixer until fluffy. Sift in the flour, fold with spatula. Add milk and fold well. Spread batter in baking pan and bake.
When baked, and cooled, cut sponge cake into squares. And cut each square into thin slices (0.2inches thick)

Place each square onto plastic wrap, brown side up. Pipe on some banana custard cream, roll and securely twist the ends of the plastic wrap (like sweets). Chill in fridge, eat when chilled :)


I don't know if I shared this before but I have a recipe for Nama Chocs (like Royce).... and I tried making... SO MESSY JOB, and it tastes pretty good. BUT it cost almost as much to make a small batch (the raw ingredients like double thick cream, good quality high cocao chocs are expensive man) as compared to just buying it from Royce. So, not worth the effort. But since Tokyo banana can't get in Singapore, you can put in the effort to make yourself :)


  1. Anonymous7:35 pm

    Whats the temperature?

    1. Bake in pre-heated oven of 170 degrees C for about 20 minutes.

  2. Tried it awhile ago with a friend! Taste good! Perhaps the texture is not as soft and smooth as the original though. But good enough! Dont think i can attach a photo of our final product in the comments section through?

    1. Yah can't put pic in comments. But thanks for letting me know that it worked!
      :). My concern is also that after rolling it still won't look smooth and not fully sealed up. But who cares, can eat and taste good!

      Also feel like making macarons .

      I everything copy recipes but until now I never bake anything lol


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