Tokyo Banana Recipe (Ochikeron Style)
149kcal
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
- Mash the bananas until smooth.
- In a saucepan, whisk egg yolks, sugar, and cornstarch. Gradually add milk while stirring.
- Cook over low heat, stirring constantly until thickened.
- Remove from heat and add mashed banana, butter, and vanilla extract. Mix well.
- Cool completely, cover, and refrigerate until ready to use.
- Whisk eggs and sugar until pale and fluffy.
- Add milk, vegetable oil, and vanilla extract; mix gently.
- Fold in sifted flour carefully.
- Pour batter into lined molds or pipe oval shapes on a tray.
- Bake at 170°C (340°F) for 10–12 minutes. Let cool completely.
- Cut the sponge into oval shapes.
- Pipe banana custard onto the center of each piece.
- Fold gently to form the classic Tokyo Banana shape.
- 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.
