Japanese desserts tend to be a bit lighter and less sugary than Western desserts. Also, bananas and banana-flavored treats are very popular in Japan. This banana spongecake is inspired by desserts we enjoyed throughout Tokyo. Enjoy!
Ingredients (Serves 8)
1 very ripe banana
1/2 cup sugar
2 teaspoons baking powder
1 cup flour
2 tablespoons butter
1 cup milk
Step 1) Line a 9 inch square baking pan with parchment paper and set aside. Start oven preheating to 350 degrees.
Step 2) Peel one very ripe banana and place in a large blender. Puree until smooth. Add eggs and blend for two minutes or until mixture is smooth and pale yellow. Add sugar and blend for an additional minute.
Step 3) Add baking powder and flour to blender. Blend until just mixed.
Step 4) Add butter and milk to a microwave-safe bowl (a coffee mug works fine) and microwave just until butter melts. Add warm butter/milk mixture to the blender and blend everything for 30 seconds.
Step 5) Pour mixture into parchment-lined baking pan and bake for 22-25 minutes or until a toothpick inserted near the middle comes out almost clean (a stuck crumb is fine, but not a gooey mess).
Step 6) Allow cake to cool in pan for five minutes. Then, run a butter knife around the sides of the pan. Invert cake onto a large plate, and carefully peel parchment paper away. Discard parchment.
Step 7) Cake may be served in squares or cut into banana shapes, whichever you prefer. I didn’t have a banana shaped cookie cutter, so I started with an Easter egg shape and then cut a curved slice, as shown in the top photo. I think it worked fine. 🙂