Pinterest Gem Unveiled: Bananas Foster Tres Leches Cake

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There are always those recipes you see on pinterest that just jump out at you. The kind of recipes you pin and NEVER go back to……well I have about 35 pins under my “do it!” board. Chances are I will not get to all of them, but one stuck out. The website www.howsweeteats.com posted a recipe for banana tres leches cake…..UMMM what?! Banana bread…check…love it. Tres leches cake…..ummm duhhh! The two together create this amazing cake to which I have added my own twists to.

As with all my recipes…feel free to make them your own! Use the basic cake recipe and add in your own flare.

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick butter, browned and cooled slightly (brown butter adds a nutty flavor)
  • 1 cup dark brown sugar (this is my go to ingredient in baking, try replacing white sugar with it in your next baking venture!)
  • 2 eggs, separated
  • 1 teaspoon pure vanilla extract
  • 4 bananas, mashed (The riper the better!)
  • 2/3 cup whole milk
  • 1/2 cup whole milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup evaporated milk
  • 1 1/2 cups cold heavy whipping cream
  • 3 tablespoons white sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons dark rum (I used the ever so classy Sailor Jerry; however, you can use whatever you have)
  • 1 ripe banana sliced or 1/2 cup dried banana chips (Garnish JUST before serving, or chips will get soggy and banana will change color)

I know, I know… it’s not the healthiest cake in the world… but it may be the tastiest!!!

You’ve been warned!

 

Step 1:

Preheat oven to 350 degrees. Grease a baking pan with non-stick cooking spray. I used a medium sized ceramic all clad. In a bowl, whisk together flour, baking powder, salt and cinnamon. In another bowl using an electric mixer, beat egg whites until stiff peaks form. Think of really stiff whipped cream. The egg whites will stand up when you remove the beaters.

Step 2:

Beat egg yolks and sugar on medium speed until fluffy. Add in the vanilla extract and bananas. With the mixer on low speed, add in cooled butter and mix until combined. Add in half of the dry ingredients, then add the 2/3 cups of milk. Finish by adding the remaining dry ingredients and mix until just combined. Be careful not to over mix. (This will create a tougher end result)

Step 3:

Fold the egg whites into the batter (Do not rush this process. Stirring the egg whites too fast into the batter will create a dense product!) Pour batter into the greased dish. The original recipe called to bake for 25-30 minutes, however, I say 30-35 but keep an eye on it! ¬†Cool the cake completely (tell ya why later). I suggest leaving the cake in the pan. (less of a mess) Once its cool… poke the crap out of it!!! I mean really… well without making it a mess… poke as many holes as you can in the cake… I used the end of a food thermometer.

In a large measuring cup, whisk together 1 tablespoon rum, whole milk, condensed milk and evaporated milk. Pour the milk mixture over the cake getting it into the holes. Refrigerate and let sit for at least 3 hours.

Step 4:

Whipped cream time! Using an electric mixer, beat the cream, second amount of cinnamon & vanilla and the remaining tablespoon of rum. Beat this mixture until similar consistency of the egg whites you whipped up earlier. Spread the finished whipped cream over the cake. Garnish the cake with sliced fresh banana or banana chips.

 

Feeling frisky? Brulee the banana slices on a plate first sprinkled lightly with some white sugar. Maybe skip the whipped cream and top the cake with meringue and brulee the top!…¬†wait... maybe I should have done that!

Enjoy :-)