Banana Tres Leches Cake - an unbelievably moist banana cake topped with toasted coconut and sliced bananas. You’ll love the warm caramel drizzled over everything! Make this cake today—you won’t regret it!
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1 ½ cupsall-purpose flour
1 ½ teaspoonbaking powder
5eggsseparated into yolks and whites.
14ouncessweetened, condensed milk
2cupsheavy creamdivided, need 1/4 cup for the tres leches cake and remaining 1 3/4 cups for frosting
1 ¾cups heavy cream remaining from above.
caramel sauceif desired
Preheat oven to 350 degrees and generously spray a 9 x 13-inch baking pan with cooking spray.
In a large bowl, combine flour, baking powder, and salt.
In a mixing bowl, beat egg yolks with 3/4 cup sugar on high until yolks are pale yellow.
Stir in regular milk and vanilla, and add the mashed bananas. Pour egg yolk mixture over the flour mixture and stir gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup of sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter carefully until combined.
Pour into prepared baking pan and spread evenly.
Bake for 30-40 minutes or until a toothpick comes out clean.
Turn cake out onto a rimmed platter and allow to cool.
After cooling, prick the top of the cake with a fork. In a large measuring cup, combine condensed milk, evaporated milk, and 1/4 cup heavy cream. Mix thoroughly.
Drizzle all but 1 cup of milk mixture. Allow cake to absorb milk for at least 30 minutes.
After giving it a good stir, drizzle the remaining cup of milk mixture over the top of the cake. Whip the remaining 1 3/4 cups heavy cream with 1 tablespoon of sugar until thick and spreadable. Spread the whipped cream over surface and sides of the cake.
Garnish with toasted coconut, caramel sauce, and banana slices.