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