Very Moist Banana Cupcake w/ Banana Custard Filling

Very moist banana cupcake with banana custard filling. I put them into the fridge which makes them even more moist. It is like eating a cake & a pudding at the same time!

Ingredient:
Banana cake:
banana cake

Banana Custard Filling:
banana custard

Steps:
Wait till the cake is cooled, cut out a small round shape on top to insert/pipe the banana custard into the cupcake, and put the cut round cake back, on top of the custard. Chill in fridge and serve. (Wrap in cling wrap to ensure the cake does not dried out in the fridge.

Happy Baking =)

Tokyo Banana

This is banana custard recipe wrapped inside a sponge cake, and it is called Tokyo Banana. Very nice name! I saw in a youtube channel, Ochikeron made this and I was so impressed! I immediately knew that I need to make this recipe. I made some adjustments on my own to this sweet treat.

Tokyo Banana
Ingredients:
Sponge cake base:
2 eggs
20g oil
60g cake flour
60g sugar

Beat eggs and sugar till pale and fluffy, Add in all other ingredients and gently mix them, pour into a brownie pan or anything pan of your own (prefer to be a smaller pan), and bake at 350F for 10-15 minutes. Left on wire rack to cool. Cut the cake into half and into squares.

Banana custard filling:
1 mashed banana
1 egg
2 tbsp corn starch
4 tbsp sugar
150g soy milk

Place all of the ingredients into a bowl and mix till combine. Sieve through a strainer till smooth. Place on stove to heat on medium till batter thickens. Stir occasionally. Be careful not to burn the mixture. Pour into a bowl or a piping bag to cool in fridge.

Assemble:
Place a cling wrap onto the table, and place a piece of cake on top of the cling wrap. Squeeze cooled banana custard onto the cake, and wrap like wrapping a Swiss roll. Tighten up both ends, and put into fridge to set and cooled. Best eat cooled! Really yummy!

Happy baking =)