Banana Pudding Tres Leches Cake is a luscious dessert that combines the creamy richness of classic tres leches cake with the sweet, comforting flavors of banana pudding. This cake layers soft vanilla sponge with ripe bananas, and then soaks it in a milky tres leches mixture that keeps the crumb moist and tender. Topped with fluffy whipped cream, toasted coconut, and optional caramel sauce and banana slices, it’s perfect for celebrations or anytime you want a decadent sweet treat with a tropical twist.
Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 eggs, separated
- 1 cup sugar, divided
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- ⅓ cup milk
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 2 cups heavy cream, divided (¼ cup for soaking, 1¾ cups for frosting)
- 1 cup toasted coconut
- Caramel sauce (optional)
- Banana slices for garnish
How to Create Your Banana Pudding Tres Leches Cake
Step 1: Prep and Bake the Cake
Preheat oven to 350°F (177°C) and spray a 9×13-inch pan with cooking spray. In a large bowl, whisk flour, baking powder, and salt. In a separate bowl, beat egg yolks with ¾ cup sugar until pale yellow. Stir in milk, vanilla, and mashed bananas. Add the egg yolk mixture to the flour mixture, stirring gently until combined.
Beat egg whites until soft peaks form, then gradually add the remaining ¼ cup of sugar and continue beating to stiff peaks. Fold the egg whites gently into the batter. Pour the batter into the pan and bake for 30-40 minutes until a toothpick comes out clean. Cool completely on a wired rack.
Step 2: Soak the Cake
Prick the cooled cake thoroughly with a fork. Mix evaporated milk, condensed milk, and ¼ cup heavy cream in a measuring cup. Slowly pour almost all over the cake, saving some for frosting. Allow the cake to absorb the milk for at least 30 minutes.
Step 3: Whip the Frosting
Whip 1¾ cups heavy cream until stiff peaks form, sweeten if desired. Spread whipped cream over cake’s top and sides.
Step 4: Garnish and Serve
Sprinkle toasted coconut and arrange banana slices on top. Drizzle caramel sauce if desired. Serve chilled.
My Best Tips for Success
-
Ensure eggs are at room temperature for best volume when whipping.
-
Fold egg whites gently to maintain a light and fluffy batter.
-
Prick cake thoroughly before soaking for even milk absorption.
-
Allow cake to chill long enough to soak in the tres leches mixture.
-
Toast coconut for a nutty crunch that complements the creaminess.
Delicious Variations to Try
-
Add a layer of crushed vanilla wafers between the soaked cake and frosting.
-
Flavor the whipped cream with a touch of banana or coconut extract.
-
Use caramelized bananas as a topping for extra indulgence.
-
Substitute some milk for rum or bourbon for an adult twist.
-
Top with toasted nuts or chocolate shavings for extra texture.
Frequently Asked Questions
Can I make this cake entirely from scratch?
Yes, you can bake a vanilla sponge cake from scratch instead of using boxed flour.
How long does the cake last?
Keep refrigerated and consume within 3-4 days for best freshness.
Can I freeze this cake?
Yes, wrap tightly and freeze for up to 2 months; thaw in the fridge before serving.
Is there a non-dairy version?
Use plant-based milk and cream alternatives to adapt it to vegan needs.
Print
Banana Pudding Tres Leches Cake
- Total Time: 130
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A luscious dessert blending banana-flavored tres leches sponge with whipped cream, toasted coconut, banana slices, and optional caramel drizzle for tropical sweetness.
Ingredients
Cake
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs, separated
1 cup sugar, divided
1 tsp vanilla extract
2 ripe bananas, mashed
1/3 cup milk
Tres Leches Mixture
12 oz evaporated milk
14 oz sweetened condensed milk
1/4 cup heavy cream
Topping
1 3/4 cups heavy cream
1 cup toasted coconut
Caramel sauce (optional)
Banana slices, for garnish
Instructions
Preheat oven to 350°F (177°C), grease 9×13 pan.
Whisk flour, baking powder, salt.
Beat egg yolks with 3/4 cup sugar until pale. Stir in milk, vanilla, mashed bananas.
Beat egg whites to soft peaks, gradually add remaining 1/4 cup sugar; beat to stiff peaks.
Fold whites gently into batter.
Bake 30-40 minutes; cool completely.
Poke holes all over cake.
Mix evaporated milk, condensed milk, cream; pour evenly.
Chill at least 30 minutes.
Whip remaining cream to stiff peaks; spread over cake.
Garnish with coconut, banana slices, and caramel drizzle.
Notes
Use room-temp eggs for light texture.
Gently fold whites to keep airiness.
Poke cake well for even soak.
Chill before topping for best flavor.
Toast coconut for crunch and aroma.
- Prep Time: 30
- Cook Time: 40
- Category: Dessert, Cake
- Method: Baking & Soaking
- Cuisine: Latin-American Fusion
Nutrition
- Serving Size: 1 slice (1/12 recipe)
- Calories: 395
- Sugar: 35 g
- Sodium: 130 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 145 mg
Keywords: banana pudding tres leches, banana milk cake, tropical tres leches cake, banana dessert recipe, coconut caramel tres leches
