Delicious Banana Pudding Tres Leches Cake
A scrumptious dessert that combines banana pudding flavors with classic tres leches cake, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Dish
- Hand Mixer
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Forms the base of the cake.
- 1 cup Sugar Adds sweetness and moisture.
- 1 tablespoon Baking powder Leavening agent for the cake.
- 0.5 teaspoon Salt Enhances flavor.
Wet Ingredients
- 4 large Eggs Provides moisture and richness.
- 1 cup Whole milk Adds moisture and flavor.
- 2-3 pieces Ripe bananas Mashed for flavor.
Tres Leches Mixture
- 1 can (14 ounces) Sweetened condensed milk One of the three milks for soaking.
- 1 can (12 ounces) Evaporated milk Adds creaminess.
- 1 cup Heavy cream For soaking and topping.
Toppings
- 1 cup Whipped cream For serving.
- 1-2 pieces Fresh bananas Sliced for garnish.
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish by greasing it lightly.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until well mixed.
- In another bowl, beat the eggs until frothy, then gradually add milk while mixing.
- Add mashed bananas to the egg mixture and mix until incorporated.
- Slowly add dry ingredients to wet mixture, stirring gently until just combined.
- Pour batter into the prepared dish and bake for 25-30 minutes until a toothpick comes out clean.
- Prepare the tres leches mixture by whisking together condensed milk, evaporated milk, and heavy cream.
- Once the cake is done, poke holes in it and pour the tres leches mixture over the top.
- Let the cake absorb the liquid for at least 1 hour at room temperature.
- Prepare whipped cream and spread it on top of the soaked cake.
- Garnish with sliced fresh bananas and serve chilled.
Notes
Store leftovers in the refrigerator for up to five days. Can be frozen for up to three months.
