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I Tried Making Homemade Tokyo Bananas | Claire Recreates

In this episode of Claire Recreates, Claire Saffitz takes on Japan’s most beloved souvenir treat ... the Tokyo Banana. These soft sponge cakes filled with sweet banana custard are a staple of Japanese train stations, gift shops, and childhood memories. Claire breaks it down step-by-step, making everything from scratch, from the light-as-air sponge cake to the rich banana cream filling.

Whether you’re a Tokyo Banana superfan or discovering this iconic snack for the first time, follow along as Claire gives this classic the Dessert Person™ treatment.

TOKYO BANANA (Recreates)

SPONGE CAKE

4 egg yolks, at room temperature

20g sugar

40 ml milk

40g oil

½ teaspoon vanilla extract

30g all-purpose flour

30g cornstarch

4 egg whites, at room temperature

Pinch of salt

¼ teaspoon cream of tartar

60g sugar

BANANA CREAM

⅓ cup sugar

3 tablespoons cornstarch

½ teaspoon Diamond Crystal kosher salt

4 large egg yolks

1⅔ cups heavy cream, chilled

1 cup mashed overripe banana (8.5 oz / 240g), from about 2 medium

Chapters

00:00 Intro

00:19 Tokyo Banana

01:05 Smell test

02:08 Taste test

02:29 Measurements

03:56 Reading the ingredients

05:12 How to make Tokyo Banana

05:35 Make banana custard + cool

10:47 How to make chiffon sponge

17:31 Construction apparatus

21:57 Assembly + chill

24:12 Comparison

26:56 Cat cam