Banana Three Milks Cake
A moist and flavorful twist on the classic tres leches cake, enhanced with ripe bananas and topped with creamy whipped frosting.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Choose a quality brand like King Arthur Flour for a great texture.
- 1 cup granulated sugar Regular white sugar is perfect here.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure it’s at room temperature for easy blending.
- 3 large eggs Fresh eggs provide the best flavor.
- 1 teaspoon vanilla extract Use pure vanilla for a richer taste.
- 1 ripe banana, mashed 1 ripe banana, mashed The riper, the better! Look for bananas with brown spots.
Milk Mixture
- 1 cup whole milk Don’t skimp on quality; organic milk is a great choice!
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
Frosting
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract for frosting
Instructions
Prep
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish to ensure your cake doesn’t stick.
- Bring your butter, eggs, and milk to room temperature for better emulsification.
Mix Cake Batter
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Whisk well to ensure there are no clumps.
- Add the softened butter, eggs, vanilla extract, and mashed banana to the dry ingredients. Blend on medium speed until smooth—about 2 minutes.
Bake
- Pour the batter into your prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- You’ll know it’s done when it’s golden brown and springs back when gently touched.
Prepare Milk Mixture
- In a separate bowl, whip together the whole milk, sweetened condensed milk, and evaporated milk until well combined.
- Once the cake has cooled for about 10 minutes, poke holes all over the top using a skewer or fork. Pour the milk mixture evenly over the top, allowing it to absorb.
Chill and Frost
- Cover and refrigerate the cake for at least 2 hours, or overnight for the best results.
- In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top of the cake just before serving.
Notes
Store in the refrigerator and enjoy cold for up to 4 days. The flavors meld beautifully when refrigerated overnight.