Bananatreslechesdessert Recipes

BANANA TRES LECHES CAKE

Steps:

• Preheat the oven to 350F and grease a 10″ springform pan.
• In a large bowl using a hand or stand mixer with the whisk attachment, whip the 5 large egg WHITES on high speed until stiff and fluffy. About 5 minutes.
• In another large mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugar on medium-high speed for 2-3 minutes, or until light and fluffy.
• Scrape down the bowl and mix in the vanilla, 5 large egg YOLKS, and mashed banana.
• Scrape down the bowl and add in the flour, baking powder, and salt and mix to combine.
• Scoop 1/3 of the whipped egg whites into the batter and use a rubber spatula to gently fold to combine. Once it's almost fully mixed in, add in the rest of the egg whites and continue to fold until you can no longer see any ribbons of egg white in the batter.
• Pour the batter into the springform pan and bake for 40-45 minutes, or until the surface is golden brown and a toothpick in the center comes out clean.
• The cake surface should be smooth and taught when it's fresh from the oven, but it will shrivel and wrinkle as it cools.
• While the cake rests, mix the milk soak ingredients together in a bowl or container with a pouring spout.
• Using a skewer or toothpick, poke holes all throughout the cake. Then place the cake pan on a tray or plate, or wrap the bottom with foil to catch any potential leaks.
• Pour the milk mixture all over the cake, using up every drop. It will look like way too much as it will completely flood the cake but don't worry! It will soak all of it up over time.
• Cover the cake with plastic wrap and let it chill overnight. You know it's ready when you can no longer see any milk on the surface.
• For the toppings, whip together the heavy cream and powdered sugar on high speed until fluffy. Remove the cake from the pan and top with the whipped cream.
• It's completely optional, but you can also add swirls of dulce de leche, sliced bananas, and/or chopped walnuts. A simple sprinkle of cinnamon will work too! Or leave the cake as is with just the whipped cream. It's delicious either way. Enjoy!

BANANA TRES LECHES CAKE

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!

BANANA TRES LECHES DESSERT

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.

BANANA TRES LECHES DESSERT RECIPE - (4.3/5)

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.