Banana Tres Leches Dessert Recipes

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BANANA TRES LECHES CAKE



Banana Tres Leches Cake image

Classic milk soaked tres leches cake meets the flavors of the tropics with banana and coconut to make one seriously incredible cake!

Provided by Jaclyn

Categories     Dessert

Time 3h5m

Number Of Ingredients 12

1 Box Betty Crocker SuperMoist White Cake Mix
1 1/4 cups water
2 Tbsp vegetable oil
3 large eggs
1 cup mashed overripe bananas ((about 2 medium bananas))
1 (14 oz) can sweetened condensed milk
1/2 cup coconut milk
1/2 cup half and half or cream
1 cups heavy whipping cream
3 Tbsp granulated sugar
2 bananas (, sliced)
1/2 cup sweetened (, toasted coconut)

Steps:

  • Preheat oven to 350 degrees. Butter the bottom only of a 13x9 baking dish. In a large mixing bowl, combine cake mix, water, vegetable oil, eggs and mashed bananas. Using an electric mixer, beat ingredients on low speed for 30 seconds then increase speed to medium and beat for 2 minutes, scrapping down the sides of the bowl frequently.
  • Pour mixture into prepared baking dish and bake 33 - 38 minutes until toothpick inserted in the center comes out clean. Allow cake to cool completely about 1 hour.
  • In a large mixing bowl, whisk together sweetened condensed milk, coconut milk and half and half. Poke top of entire cake every 1/2 inch with a large rimmed fork. Pour milk mixture evenly over cake. Cover cake and refrigerate 2 hours (or overnight) until liquid is absorbed into cake.
  • In a medium mixing bowl, using an electric mixer, whip heavy cream until soft peaks form. Add in granulated sugar and beat until stiff peaks form. Frost cake just before serving with sweetened whipped cream and sprinkle cake evenly with toasted coconut. Garnish cake slices with sliced bananas. Store cake in refrigerator.
  • Recipe Source: adapted slightly from Betty Crocker

BANANA TRES LECHES DESSERT



Banana Tres Leches Dessert image

Tres Leches cake is the Hispanic-influenced dessert showing up on restaurant dessert menus. Soaked in three sweet milks, this version boasts using a foolproof Betty Crocker™ Super Moist™ cake mix to make it easy.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ White Cake Mix
1 1/4 cups water
2 tablespoons vegetable oil
3 eggs
1 cup mashed bananas (2 medium)
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup (from 14-oz can) coconut milk (not cream of coconut)
1/2 cup whipping cream
1 container Betty Crocker™ Whipped Fluffy White Frosting
Banana slices and/or toasted coconut, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
  • Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut. Store loosely covered in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 40 g, TransFat 1 1/2 g

BANANA-DULCE DE LECHE PIE (BANANA-CARAMEL PIE)



Banana-Dulce de Leche Pie (Banana-Caramel Pie) image

This is a great dessert. You may substitute commercial caramel ice cream topping for the dulce de leche for a quicker preparation, but the homemade dulce de leche is worth the work and time.

Provided by Maria Padin

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h20m

Yield 8

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
1 cup graham cracker crumbs
½ cup butter, melted
4 bananas
1 ½ cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.
  • Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
  • Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
  • Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.

Nutrition Facts : Calories 518.7 calories, Carbohydrate 51.4 g, Cholesterol 108.3 mg, Fat 33.5 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 20.5 g, Sodium 225.1 mg, Sugar 39.1 g

BANANA TRES LECHES DESSERT RECIPE - (4.3/5)



Banana Tres Leches Dessert Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 10

1 box white cake mix
1 1/4 cups water
2 tablespoons vegetable oil
3 eggs
1 cup mashed bananas, about 2 medium bananas
1 (14-ounce) can sweetened condensed milk
1/2 cup coconut milk
1/2 cup whipping cream
1 container fluffy white frosting
banana slices and/or toasted coconut, to garnish

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Poke top of cake every 1/2-inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk, and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut. Store loosely covered in refrigerator. Sprinkle your favorite toasted nuts over the top of the cake.

BANANA TRES LECHES DESSERT



Banana Tres Leches Dessert image

Tres Leches cake is the Hispanic-influenced dessert showing up on restaurant dessert menus. Soaked in three sweet milks, this version boasts using a foolproof Betty Crocker™ Super Moist™ cake mix to make it easy.

Provided by Betty Crocker - Caribbean

Time 3h55m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
1 ¼ cups water
2 tablespoons vegetable oil
3 eggs
1 cup mashed bananas (2 medium)
1 can (14 oz) sweetened condensed milk (not evaporated)
½ cup (from 14-oz can) coconut milk (not cream of coconut)
½ cup whipping cream
1 container Betty Crocker™ Whipped fluffy white frosting
Banana slices and/or toasted coconut, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
  • Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut. Store loosely covered in refrigerator.

BANANA TRES LECHES DESSERT



Banana Tres Leches Dessert image

I have not tried this recipe. I got it from Betty Crocker. You can use toasted coconut if desired in place or with the bananas.

Provided by internetnut

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 10

18 ounces betty crocker supermoist white cake mix
1 1/4 cups water
2 tablespoons vegetable oil
3 eggs
1 cup mashed banana (2 medium)
14 ounces sweetened condensed milk (not evaporated)
1/2 cup from 14-oz can coconut milk (not cream of coconut)
1/2 cup whipping cream
12 ounces betty crocker whipped fluffy white frosting
banana, slices if desired (optional)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
  • In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
  • Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator.
  • High Altitude (3500-6500 ft): Bake 35 to 40 minutes.

Nutrition Facts : Calories 390.2, Fat 16.2, SaturatedFat 6.2, Cholesterol 58.3, Sodium 305.1, Carbohydrate 57.3, Fiber 0.9, Sugar 46.8, Protein 5.1

BANANA TRES LECHES CAKE



Banana Tres Leches Cake image

This is a nice cake that is not overly sweet.With a hint of banana and coconut flavors that compliment one another. For the best flavor and texture make this the night before.

Provided by chef FIFI

Categories     Dessert

Time 45m

Yield 1 9x13 pan

Number Of Ingredients 14

1 (10 ounce) box French vanilla cake mix (BETTY CROCKER ONLY!)
1 1/4 cups water
2 tablespoons canola oil
3 eggs
1 cup mashed banana (ripe)
5 ounces reduced-fat unsweetened coconut milk
3/4 cup French vanilla flavored coffee creamer (liquid version)
1/2 cup heavy whipping cream
1/8 cup sugar
2 cups heavy whipping cream
1/4-1/2 cup sugar
1 teaspoon vanilla
banana
toasted coconut

Steps:

  • Preheat oven to 350°.
  • Grease and flour a non stick 9x13-inch pan.
  • Combine cake mix, eggs, water, oil, and bananas in a large mixing bowl.
  • With an electric mixer, mix until ingredients are well combined.
  • Bake for approximately 30 minutes or until light golden brown.
  • Sit aside for 1 hour to cool.
  • With an electric mixer, mix all the milks and sugar until well combined.
  • Using a fork or straw, make holes all over the cake, the more holes the better the leches (milks) will absorb.
  • Pour 1/2 of the milk over the entire cake slowly. Wait about 10 minutes and pour the rest of the cake.
  • Place in the refrigerator.
  • Meanwhile mix the heavy whipping cream, sugar and vanilla in a bowl until it thickens.
  • Then layer it on top of the cake.
  • Place cake back into the refrigerator for at least 4 hours before serving. Overnight is best!
  • Enjoy!

Nutrition Facts : Calories 4248.1, Fat 296.7, SaturatedFat 148.9, Cholesterol 1455.3, Sodium 2307.2, Carbohydrate 366.1, Fiber 9, Sugar 227.6, Protein 46

COCONUT TRES LECHES CAKE WITH CARAMELIZED BANANAS



Coconut Tres Leches Cake with Caramelized Bananas image

Provided by Terry Conlan

Categories     Cake     Milk/Cream     Egg     Dessert     Bake     Banana     Coconut     Summer     Chill     Kidney Friendly     Pescatarian     Peanut Free     Soy Free

Yield Makes 16 servings

Number Of Ingredients 18

2 cups sifted cake flour
2 teaspoons baking powder
1/3 teaspoon salt
1 cup sugar
1/4 cup light butter, softened
1/2 cup puréed bananas (approximately 1/2 banana)
3/4 cup skim milk
1 teaspoon pure vanilla extract
1 teaspoon pure coconut extract
1/2 cup egg whites, stiffly beaten
1/2 (14-ounce) can fat-free sweetened condensed milk
3/4 cup evaporated skim milk
2/3 cup light coconut milk
1/4 cup packed brown sugar
2 tablespoons dark rum
4 bananas, sliced
1 2/3 cups fat-free whipped topping
2 tablespoons toasted shredded coconut

Steps:

  • Sift the cake flour, baking powder and salt into a bowl. Cream the sugar, butter and banana purée in a mixing bowl until light and fluffy. Add 1/3 flour mixture and 1/3 skim milk alternately; mixing well after each addition. Mix in the vanilla and coconut extracts. Fold in the egg whites. Spray a 6 x 8-inch cake pan with nonstick cooking spray. Flour the pan. Pour the batter into the prepared pan. Bake at 375°F for 50 minutes or until the cake tests done. Remove from the oven and cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Combine the condensed milk, 3/4 cup skim milk and coconut milk in a bowl; mix well. Arrange the cake on a serving platter. Poke holes all over the cake with a wooden pick or skewer. Spoon the milk mixture over the cake. Cover the cake and chill in the refrigerator for 4 hours. Combine the brown sugar and rum in a saucepan over medium heat. Cook until the mixture reduces to a syrupy consistency. Add the bananas and stir gently to coat the fruit. Remove from the heat and cool to room temperature. Top each serving of cake with whipped topping and a scattering of toasted coconut. Serve the bananas on the side.

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