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tokyo banana recipe ochikeron

Tokyo Banana Recipe (Ochikeron Style)

5 from 1 vote
You get this recipe for Tokyo Banana from Ochikeron: a soft, pliant sponge cake with smooth, naturally sweet banana custard that goes in between. Ideal for the amateur baker, it wins back through the door of Japan, culinarily active, the use of homemade fruit could be finished with just a few simple steps and everyday ingredients.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Japanese
Calories: 149
Ingredients Equipment Method Notes

Ingredients
  

  • Banana Custard Cream
  • 2 ripe bananas
  • 2 egg yolks
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 200 ml milk
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter
  • Sponge Cake
  • 2 large eggs
  • 40 g sugar
  • 40 g cake flour or all-purpose, sifted
  • 1 tbsp milk
  • 1 tbsp vegetable oil
  • ½ tsp vanilla extract

Equipment

  • Mixing bowls
  • Whisk or hand mixer
  • Saucepan
  • Fine mesh sieve (optional for custard)
  • Baking tray or small molds
  • Parchment paper
  • Spatula
  • Piping bag

Method
 

  1. Step 1: Prepare the Banana Custard
    tokyo banana recipe ochikeron
  2. Mash the bananas until smooth.
  3. In a saucepan, whisk egg yolks, sugar, and cornstarch. Gradually add milk while stirring.
  4. Cook over low heat, stirring constantly until thickened.
  5. Remove from heat and add mashed banana, butter, and vanilla extract. Mix well.
  6. Cool completely, cover, and refrigerate until ready to use.
  7. Step 2: Make the Sponge Cake
    tokyo banana recipe ochikeron
  8. Whisk eggs and sugar until pale and fluffy.
  9. Add milk, vegetable oil, and vanilla extract; mix gently.
  10. Fold in sifted flour carefully.
  11. Pour batter into lined molds or pipe oval shapes on a tray.
  12. Bake at 170°C (340°F) for 10–12 minutes. Let cool completely.
  13. Step 3: Assemble the Tokyo Banana
    tokyo banana recipe ochikeron
  14. Cut the sponge into oval shapes.
  15. Pipe banana custard onto the center of each piece.
  16. Fold gently to form the classic Tokyo Banana shape.
  17. Chill briefly before serving.

Notes

  • Use ripe or overripe bananas for the best flavor.
  • Cook custard slowly to avoid curdling.
  • Handle the sponge gently to keep it light and flexible.
  • Store refrigerated for up to 2 days; do not freeze.
  • Optional: add chocolate, matcha, or strawberry for a creative twist.tokyo banana recipe ochikeron