Banana Tres Leches Cake
Indulge in the tropical twist of this Banana Tres Leches Cake—a luscious dessert that blends the creamy richness of the classic tres leches with the natural sweetness of ripe bananas. This moist, three-milk-soaked cake starts with a fluffy banana-infused sponge, made from simple pantry staples and crowned with a pillowy layer of homemade whipped cream. Each bite bursts with flavor, enhanced by the optional sprinkle of cinnamon and fresh banana slices on top. Perfect for celebrations or any time you crave a show-stopping dessert, this easy-to-make recipe delights with its melt-in-your-mouth softness. Serve it chilled for a refreshing treat that’s guaranteed to impress! Optimize your next dessert table with this banana-forward twist on a beloved classic.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 3 pieces Large eggs
- 2 large Ripe bananas, mashed
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk
- 14 ounces Sweetened condensed milk
- 12 ounces Evaporated milk
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 large Banana slices for topping
- 0.25 teaspoons Cinnamon (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition.
Mix in the mashed bananas and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture in 2-3 batches, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.
Bake the cake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for at least 20 minutes, then use a fork to poke holes all over the surface of the cake.
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and 1/2 cup of heavy cream to create the tres leches mixture.
Slowly pour the tres leches mixture over the cake, ensuring it soaks into the holes. Cover and refrigerate for at least 2 hours or overnight.
In a chilled mixing bowl, whip the remaining heavy cream and powdered sugar together until stiff peaks form. Spread this whipped cream evenly over the chilled cake.
Garnish the top with banana slices and a light dusting of cinnamon, if desired.
Slice and serve chilled. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 181 mg | 8% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 44.4 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 184 mg | 14% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
