Hi, I am Joana. Today, I’m gonna show you how to make tokyo banana (東京ばな奈) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Tokyo Banana (東京ばな奈) Recipe

Tokyo Banana (東京ばな奈) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Tokyo Banana (東京ばな奈) is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook 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. Take For Banana Custard Cream : 100g Banana, mashed
2. Take 1 Egg
3. Get 1 tbsp Corn Starch
4. Prepare 3 tbsp Sugar
5. Get 150 g Milk
6. Get a few drops of Vanilla Extract
7. Make ready For Sponge cake : 2 Eggs
8. Take 50 g Caster sugar
9. Get 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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