IMG_6110and now i no longer need to carry these little “東京ばな奈” snacks back from tokyo…. because it really is so simple to make ’em (〜 ̄▽ ̄)〜

Recipe adapted from Create Eat Happy 🙂


Sponge cake (makes a 9 inch brownie pan cake)
2 eggs
50g sugar
20g milk
35g cake flour

Banana custard cream (video tutorial available here)
net 100g (or 3.5 oz) banana

1 egg
1 tbsp cornstarch
3 tbsp sugar
150ml milk
few drops of vanilla extract


鸡蛋 2颗
糖 50克
牛奶 20克
蛋糕粉 35克

香蕉果肉 净重100克

鸡蛋 1颗
粟粉 1大匙
糖 3大匙
牛奶 150毫升
香草精 数滴


IMG_6114– prepare custard cream by mashing banana in a bowl with a fork
制作香蕉卡仕达 ~ 用叉子将香蕉压成泥

– add in all of A and mix well. sieve mixture into a saucepan and place over low heat, stirring constantly

– remove from 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

– 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

– prepare sponge cake. beat both eggs briefly and add in sugar
制作海绵蛋糕 ~ 鸡蛋略略打散后加入糖

– whisk the above mixture over a pot of simmering water till egg mixture reaches 40 degrees C

– remove from heat and continue beating on high speed for 5 mins with electric egg beater

– when the mixture is thick and fluffy, turn beater to low speed and beat for 2 mins to stabilise the batter

– add in milk and fold gently for about 10x

– sift in flour and incorporate well by folding around 50x

– pour batter into lined pan and tap pan lightly on the bench

– bake cake for 11-12 mins in 180 degrees C preheated oven

– allow cake to cool and slice into 4 equal squares. then halve the cake (as in the thickness – as seen in the video)
待蛋糕冷却后,切成4片四方形,之后在削半 (不是切半,而是从厚度上,将蛋糕分半的意思。请参考以上视频)

– pipe custard onto the middle of each slice, and roll up with plastic wrap, and then twist the ends tightly

– place cake in fridge before serving

Personal notes/温馨小贴士:

IMG_6115– i did not have a 9 inch pan and baked my cake in a 10 inch swiss roll pan. hence my cake was very thin ~ i did not further slice the cake into halve

– cake was baked for 12 full mins

– my bananas looked wrinkled because i tied the ends of both the cling wrap (holding the banana) together with a rubber band so it will curl up and crease a bit to look like banana


IMG_6108my tokyo banana look somewhat like goreng pisang? (´`;) ? yummy yummy though (*^▽^)/


waiting to bored a plane back to Beijing from Singapore and got really bored… And so I played with food again… ^^… Just use a toothpick and prick shallow dots onto banana skin… Ta-da! Personalized bananas pronto!

Pollution index: goodbye Singapore… Hello polluted Beijing


(6) Comments

  • Chris (February 6, 2014)

    This is something new to me. It looks good.

  • Mel (February 6, 2014)

    This is new to me too. Bet it must be very YUM! I need to try this one day too. Indeed it sure look like goreng pisang but i know it taste more delicious than goreng pisang.

  • 鲸鱼蓝蓝蓝 (February 6, 2014)


  • Jozelyn Ng (February 6, 2014)

    Your goreng pisang so cute, fat fat de…

  • Ann Low (February 6, 2014)

    I love this Tokyo banana. Remember I had this at the Magnolia snack bar some 30 years ago… hahaa age really catches up 😀
    Definitely love to make this. Thanks for sharing 🙂

  • Baby Sumo (February 9, 2014)

    Hi Victoria, I heard of this Tokyo banana before but never knew what it is like. Thx for sharing the recipe. Looks really nice!

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Victoria Bakes – Baking into the Ether