Tokyo Banana (東京ばな奈)
Tokyo Banana (東京ばな奈)

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, tokyo banana (東京ばな奈). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Tokyo Banana (東京ばな奈) is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Tokyo Banana (東京ばな奈) is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have tokyo banana (東京ばな奈) using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Tokyo Banana (東京ばな奈):
  1. Get For Banana Custard Cream : 100g Banana, mashed
  2. Take 1 Egg
  3. Take 1 tbsp Corn Starch
  4. Prepare 3 tbsp Sugar
  5. Take 150 g Milk
  6. Get a few drops of Vanilla Extract
  7. Make ready For Sponge cake : 2 Eggs
  8. Prepare 50 g Caster sugar
  9. Prepare 35 g Cake Flour
  10. Make ready 20 g Milk
Instructions to make Tokyo Banana (東京ばな奈):
  1. For custard : - 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.
  2. For sponge cake : - Preheat oven to 180ºC - Beat 2 eggs and 50g of superfine sugar. Place over hot water, continue beating to melt the sugar and warm mixture till 40°C. - Remove from heat. With an electric beater, beat on high speed for 5mins, then on low speed for 2mins "to set".
  3. Sift in 35g of cake flour, fold together with a spatula for about 10 times. Add 20g of milk, fold together with spatula for about 50 times until combined.
  4. Pour batter into pan, drop pan against countertop to release trapped bubbles. Bake for 11-12mins - Drop the pan lightly to prevent shrinking. Let cool completely on wired rack.
  5. When baked, and cooled, cut sponge cake into squares. And cut each square into thin slices  - Place each square on plastic wrap (with browned side up). Pipe banana cream onto the cake, roll and securely twist the ends like a candy. Chill in fridge before serving. - enjoy!!

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