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Get the Recipe: Banana Tres Leches Cake

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Ingredients

For the Banana Cake

  • 2 ⅔ cups (12 ounces) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ cup (6 ounces) unsalted butter, at room temperature
  • 2 cups (14 ounces) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (8 ounces) buttermilk, at room temperature
  • ¼ cup (4 ounces) canola oil
  • 1 teaspoon pure vanilla extract
  • 2 cups (16 ounces) mashed bananas (from about 4 large bananas, the riper the better)

For the Tres Leches Soak

  • 1 ½ cups (12 ounces) Almond Breeze Almondmilk Blended with Real Bananas
  • 1 cup (8 ounces) evaporated milk
  • 1 cup (8 ounces) sweetened condensed milk

For Serving

  • 1 ½ cups (12 ounces) heavy cream
  • ¼ cup 1 ounce confectioners’ sugar, sifted if lumpy
  • 1 large banana
  • Chocolate shavings, for garnish

Instructions
 

For the Banana Cake

  • Position a rack in the center of the oven and preheat to 325°F. Generously spray the bottom and sides of a 9 x 13-inch cake pan with cooking spray.
  • In a medium bowl, whisk together 2 ⅔ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine ¾ cup unsalted butter and 2 cups granulated sugar. Beat on medium-high for 2 to 3 minutes, or until light, fluffy, and doubled in volume, scraping down the bottom and sides of the bowl with a rubber spatula as necessary. Reduce the mixer to low and add 2 large eggs, one at a time, only adding the next egg when the previous one is incorporated and scraping down the bottom and sides of the bowl after each addition. In a liquid measuring cup, whisk together 1 cup buttermilk, ¼ cup canola oil, and 1 teaspoon pure vanilla extract. With the mixer on low, pour in the liquid ingredients. Increase the mixer to medium-high and beat for 5 minutes, or until the mixture is practically white in color and doubled in volume. Scrape down the bottom and sides of the bowl.
  • With the mixer on low, add 2 cups mashed bananas a heaping spoonful at a time. Beat for 1 minute, until the bananas are broken up and evenly distributed throughout the mixture. Gradually add the dry ingredients (from the 2nd step) and beat until just combined. Scrape down the bottom and sides of the bowl one last time, and beat for an additional 30 seconds to incorporate any stuck ingredients.
  • Pour the batter into the prepared pan and bake for 55 to 65 minutes, or until the top of the cake is golden, slightly puffed, and a skewer inserted into the cake comes out with few crumbs attached. Cool on a wire rack for 20 minutes, then use the wooden skewer to poke the entire surface of the cake with many deep holes that reach the bottom of the pan. Cool completely before soaking and assembling.

To Soak the Cake

  • Make the soak: in a medium bowl with a spout or a large pitcher, whisk together 1 ½ cups Almond Breeze Almondmilk Blended with Real Bananas, 1 cup evaporated milk, and 1 cup sweetened condensed milk.
  • Pour half the soak over the banana cake—the holes should absorb the majority of the soak, but work quickly to use an offset spatula to spread the soak evenly across the cake. Wait 15 minutes, then repeat with the remaining half of the soak. Wait another 15 minutes to allow the cake to absorb as much of the soak as possible (don’t panic if you see some excess at the sides of the pan or a tiny bit still on top of the cake—this is normal!), then cover the pan with plastic wrap. Refrigerate overnight, or until ready to serve. The soaked cake will keep in the refrigerator for up to 3 days.

To Serve the Cake

  • Right before serving, make the whipped cream topping: in the bowl of a stand mixer fitted with a whisk attachment, combine 1 ½ cups heavy cream and ¼ cup confectioners’ sugar. Whisk on medium-high until soft peaks form, 2 to 3 minutes.
  • Peel the banana and slice into ½-inch thick coins.
  • Remove the cake from the refrigerator and discard the plastic wrap. Use a spoon to scoop the whipped cream over the cake, then use an offset spatula to spread the whipped cream evenly over the cake to cover all the holes. Garnish with sliced bananas and chocolate shavings; serve immediately.
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