Sunday, November 10, 2013

How to Make Tokyo Banana (東京ばな奈) - Video Recipe

Tokyo Banana (東京ばな奈) is a very popular banana flavored sweet, often considered to be the #1 souvenir from Tokyo.

I never thought of making this at home, but I tried it for my viewers :)

Pureed banana custard cream was smooth and delicious.
Please try it out!!!

Tokyo Banana

Difficulty: medium
Time: 60min
Number of servings: 8 (cream is for 16 or more)

Necessary Equipment:
9-inch square brownie pan
electric mixer

((Banana Custard Cream))
Net 100g (3.5oz.) banana
* 1 egg
* 1 tbsp. corn starch
* 3 tbsp. granulated sugar
* 150ml milk
a few drops of vanilla extract
((Sponge Cake))

((Banana Custard Cream))
1. In a bowl, mash banana with a fork.
2. Add A and mix well.
3. Strain the mixture through a sieve into a saucepan.
4. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. If you like, add a few drops of vanilla extract. Leave to cool completely.
5. Transfer the cream into a pastry bag OR into a dish covered tightly with plastic wrap (make sure the cream sticks to the plastic wrap to keep from drying out). Chill in the fridge.
((Sponge Cake))
1. Cut the sponge cake into 4 squares. Then cut them into thin (0.2 inch) slices.
2. Place the cake on plastic wrap (with the brown side up), pipe out the Banana Custard Cream, roll, and securely twist the ends like a candy.

*It tastes good if you chill them in the fridge before you eat.
*You can also use a store-bought sponge cake.


If you prefer to make Deco Sponge Cake, watch this video!

♥Please Subscribe to my YouTube Channel♥

♥Please "Like" me on Facebook♥

♥Follow me on twitter♥ (English) (Japanese)

♥My Cookbook♥


  1. can I replace whole wheat bread for the sponge cake? :D I know the texture will be really different, but will it work?

  2. bread? then it will taste like a sandwich! but i think it is okay if you don't mind.

  3. Hello! May I know how long can I keep the banana cream ? Thanks in advance :)

  4. Hello, i tried this recipe out, rolled and freeze it. The taste is amazing, just like banana ice cream. The sponge cake i used was from your Japanese roll cake recipe. It was rises good but unfortunately the cake pores are big, so it was difficult to cut (not as yours which is smooth with small pores). Would you tell me what's wrong with my cake? Thanks.

  5. hi! do you think it might be possible to just use the banana custard cream as a substitute for the cream in your original swiss roll recipe? essentially not to cut the sponge cake into 8 slices? :))


Popular Posts - Last 7 days