Japanese-style banana cake is usually softer, lighter and less spiced than a typical American banana bread. The banana flavor is the star, and the crumb is tender and moist. This recipe makes one loaf and includes an optional lemon cream cheese frosting.
What makes it Japanese-style?
“Japanese banana cake” is not one fixed recipe. In general, home recipes from Japan tend to use less sugar and fewer warm spices than American versions, and aim for a fine, fluffy crumb. Some are baked in a loaf pan, others in a round tin, and many are served plain. Treat the recipe below as one reliable interpretation of that style rather than a single official dish.
Famous banana sweets in Japan
- Tokyo Banana is a very well-known souvenir: a small, banana-shaped sponge cake with banana custard cream inside. It is a packaged confection rather than a homemade cake.
- Castella is a popular honey sponge cake, and banana versions exist, but it is a different style from this recipe. If you want to bake one, our Taiwan sponge cake is a soft, jiggly castella-style sponge.
- Strawberry shortcake is often named as one of Japan’s best-known cakes, particularly around Christmas and birthdays, though people disagree about which cake is “the most famous.”
If a reader is searching for the famous banana cake from Japan, Tokyo Banana is most likely what they have in mind. The recipe here is a homemade loaf cake.
Ingredients
Makes one loaf (about 20 x 10 cm / 8 x 4 inch), roughly 8 slices.
- 3 very ripe bananas (about 300 g peeled), mashed
- 100 g (1/2 cup) sugar
- 80 g (5 1/2 tablespoons) unsalted butter, softened
- 2 large eggs, at room temperature
- 150 g (1 cup plus 2 tablespoons) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 60 g (1/4 cup) plain yogurt or milk
- 1 teaspoon vanilla extract
Optional lemon cream cheese frosting
- 100 g (about 1/2 cup) cream cheese, softened
- 30 g (2 tablespoons) butter, softened
- 40 g (1/3 cup) powdered sugar
- 1 teaspoon lemon juice
Method
- Heat the oven to 170°C (340°F). Grease and line the loaf pan with parchment.
- Cream the butter and sugar until pale and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then the vanilla.
- Stir in the mashed bananas and yogurt. The mixture may look slightly curdled, which is normal.
- Sift the flour, baking powder, baking soda and salt over the bowl and fold until just combined.
- Pour into the pan and smooth the top.
- Bake for 45 to 55 minutes, until a skewer comes out clean. If the top browns too fast, cover loosely with foil.
- Cool in the pan for 10 minutes, then lift out and cool completely on a rack.
Optional frosting
Beat the cream cheese and butter until smooth, add the powdered sugar and lemon juice, and mix until fluffy. Spread over the cooled cake and keep refrigerated. The same lemon cream cheese pairing tops our zucchini cake, and our easy banana frosting is a banana-forward alternative.
Tips for a soft crumb
- Use very ripe bananas, with plenty of brown spots, for the best flavor and sweetness.
- Do not overmix once the flour goes in. A few streaks are fine.
- Measuring flour by weight helps avoid a dry cake.
- Let the cake cool fully before slicing. It is easier to cut and the texture settles.
Storage
Store the unfrosted cake wrapped at room temperature for up to 2 days, or in the refrigerator if your kitchen is warm. A frosted cake should be refrigerated. Slices freeze well wrapped tightly.
FAQ
What is the famous banana cake from Japan?
Tokyo Banana, a banana-shaped sponge cake filled with banana-flavored cream, is the best-known one, mostly sold as a souvenir.
What is the most famous cake in Japan?
Opinions differ, but strawberry shortcake (fluffy sponge, whipped cream and strawberries) is often cited as a classic.
What is the best banana cake recipe ever?
That is subjective. A good one uses very ripe bananas, does not overmix, and is baked until just done. If you want a different flavor, our Indonesian banana cake is another option.
What are the ingredients for Korean banana cake?
There is no single standard recipe, and sources differ. Banana cakes in Korea are generally made with the same basics as other banana cakes: bananas, flour, eggs, sugar and fat. If you want a Korean-style treat, our Korean lunchbox cake is a better-defined option.