The first time I heard of Tokyo Banana was before I went for my vacation in Osaka in 2013, my nephew Darren had asked me to buy it if I see it in Osaka. Unfortunately, I could not find it in Osaka, not even at the Kansai International Airport.
Tokyo Banana (東京ばな奈) is a Japanese souvenir sweet of Tokyo, a banana shaped sweet full of banana custard wrapped in a fluffy sponge. It is considered a top souvenir and must buy when one visits Tokyo.
I happened to see a homemade version of the Tokyo banana at a chinese blog recently and decided to give it a try. Please pardon my not so nice drawing of the leopard print on my first attempt. Nonetheless, the taste is good and not too sweet like the original version. The kids love it and we finished the 9 pieces all in one go!
Homemade Leopard Print Tokyo Banana
(中文食谱取之厨房一只柴, English recipe translated by Baking Taitai）
Ingredients (1) ：
Chocolate banana custard filling ( for 12 banana cakes)
50g banana (without skin)
A little lemon juice
1 egg (I used 60g)
4g corn flour
20g caster sugar
1 tsp unsweetened cocoa powder
50克 香蕉 （无皮）
1颗 鸡蛋 （我用60克的）
1. Add a little lemon juice to the banana and mashed it up. Add in the corn flour, sugar, cocoa powder, milk and egg, mix well together.
2. After mixing, sieved into a small cooking pot. Heat up using low heat.
3. Continue stirring during the heating process until the mixture thickens. Off the heat and set aside to cool.
4. Pour the cooled chocolate banana custard into a piping bag, tie it tightly before putting it into the fridge to chill.
Ingredients (2) ：
Japanese Cotton Cake (using 14"x 11" baking pan, makes 9 portions of Tokyo Banana)
40g unsalted butter
62g cake flour (I used premium Blue Jacket Cake Flour)
4 eggs (I used 60g ones)
55g caster sugar
Some unsweetened cocoa powder
62克 低筋面粉 （我用优质水手牌蛋糕粉）
4颗 鸡蛋 (我用60克的）
1. Weigh out the ingredients, sift the flour and separate the eggs into (a)1 whole egg+3 egg yolks; (b)3 egg white.
2. Using low heat to melt the butter to a boil, add in the sifted flour, mix well. Then add in the milk, mix well.
3. Add in (a) 1 + 3 egg yolk, stir to form a smooth paste → This is the egg yolk mixture.
4. (b) Whisk the 3 egg white till foamy, add in sugar 1/3 at a time, beat till stiff peak → This is the egg white mixture.
5. Prepare 2 small bowls, scoop 2 tablespoons egg yolk mixture + 2 tablespoons egg white mixture into each bowl respectively, add in the right amount of cocoa powder to mix into two shades of brown. Transfer each mixture into a piping bag, tie tightly.
6. Lay the baking pan with baking paper. Put a sheet of leopard pattern template under it. Cut a small hole in each piping bag containing the brown mixture. Draw out the prints according to the leopard pattern template. (gently remove the template after done.) Put it into the preheated oven 160 degrees Celcius and baked for about one minute then take out the tray.
7. Add the remaining egg yolk mixture into the egg white mixture in two additions, mix well gently. Pour the mixture into the baking tray, smooth it out, tap the tray on the work surface to release the big air bubbles.
8. Put it into the oven and bake at 160 degrees Celcius top and bottom heat for about 12 minutes.
9. Remove from the oven, flip to the other side and let cool on the wiring rack.
1. After the cake has cooled down, remove the baking paper. The leopard pattern side facing down, cut into 9 even pieces.
2. Take a piece of cake, lay it on a piece of cling wrap. Pipe some chocolate banana custard filling in the middle.
3. Use the cling wrap to roll the cake up, twist the ends of the cling wrap tightly like a candy, pull both ends to the middle, tie it to bend it like the shape of a banana.
4. Put it into the box and refrigerate for about 2 to 3 hours to fix the shape. It's ready to serve!
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I am linking this post to Little Thumbs Up March 2015: Banana organised by Zoe of Bake For Happy Kids, Doreen of My Little Favourite D.I.Y, and hosted by Faeez from BitterSweetSpicy
Thanks for dropping by. See you again!
The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 食谱里的烘烤温度和时间只是供参考，每一架烤炉的恒温器都不同，请自己调适。不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
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