Description
A moist and delicious cake soaked in three types of milk and flavored with ripe bananas, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup whole milk
- 2 ripe bananas, mashed
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry flour mixture to the wet mixture, alternating with the 1/2 cup of milk, until just incorporated. Fold in the mashed bananas gently.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely, then poke holes all over the top.
- In a bowl, combine the sweetened condensed milk, evaporated milk, and whole milk. Pour over the cooled cake.
- Whip the heavy cream with powdered sugar until soft peaks form, then spread over the soaked cake.
- Refrigerate for at least 2 hours before serving.
Notes
Keep leftovers covered in the fridge for up to 4 days. The cake can be prepared a day in advance; just add the whipped cream topping before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 35g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg