Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Baking powder: 1 1/2 teaspoons
- Eggs: 4 large
- Milk: 1/2 cup
- Vanilla extract: 1 teaspoon
- Sweetened condensed milk: 1 can (14 ounces)
- Evaporated milk: 1 can (12 ounces)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, whisk together flour, sugar, and baking powder.
- Step 2: In a separate bowl, beat eggs until light and fluffy. Gradually add milk and vanilla extract to the eggs and mix well.
- Step 3: Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 4: While the cake is baking, prepare the tres leches mixture by combining sweetened condensed milk, evaporated milk, and whole milk in a large measuring cup or bowl.
- Step 5: Once the cake is out of the oven, let it cool slightly, then poke holes all over the top with a fork. Gradually pour the tres leches mixture evenly over the cake, allowing it to soak in.
- Step 6: Refrigerate the cake for at least 2 hours, or preferably overnight, to allow the cake to fully absorb the milk mixture. Before serving, top with sliced bananas and whipped cream.
Notes
- To prevent a soggy bottom, cool the cake slightly before poking holes and adding the milk mixture so it absorbs evenly.
- Refrigerate leftovers in an airtight container; this cake is best served cold and doesn't typically require reheating.
- Garnish each slice with extra banana slices and a dusting of cinnamon for added flavor and visual appeal.
- For the most intense banana flavor, use ripe (but not overly brown) bananas both in the topping and mashed lightly into the cake batter (about 1/2 cup) before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American