Tokyo Banana (東京ばな奈)

Hey everyone, it is John, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Tokyo Banana (東京ばな奈) . It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Tokyo Banana (東京ばな奈)  is one of the most favored of current trending meals on earth. It is simple, it's quick, it tastes yummy. It is enjoyed by millions daily. They're fine and they look wonderful. Tokyo Banana (東京ばな奈)  is something that I've loved my entire life.

Many things affect the quality of taste from Tokyo Banana (東京ばな奈) , starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tokyo Banana (東京ばな奈)  delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can have Tokyo Banana (東京ばな奈)  using 10 ingredients and 5 steps. Here is how you can achieve it.

Tokyo Banana is one of the most favorite souvenir sweet from Tokyo.It is yummy and has soft texture but It's quite expensive. So I decided to make one. Source : Ochikeron

Ingredients and spices that need to be Make ready to make Tokyo Banana (東京ばな奈) :

1. For Banana Custard Cream : 100g Banana, mashed
2. 1 Egg
3. 1 tbsp Corn Starch
4. 3 tbsp Sugar
5. 150 g Milk
6. a few drops of Vanilla Extract
7. For Sponge cake : 2 Eggs
8. 50 g Caster sugar
9. 35 g Cake Flour
10. 20 g Milk

Instructions to make 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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