Banana Cream Tres Leches Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line with parchment.

Mix dry ingredients

Whisk together all-purpose flour, baking powder, and salt in a medium bowl; set aside.

Cream butter and sugar

In a large bowl, beat the room-temperature unsalted butter and granulated sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed.

Add eggs and vanilla

Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.

Combine wet and dry

With the mixer on low, add one-third of the dry ingredients, then half of the buttermilk, alternating until all are incorporated. Scrape the bowl and mix just until combined; do not overmix.

Bake

Pour batter into prepared pan and smooth the top. Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.

While the cake bakes, whisk together whole milk, evaporated milk, and sweetened condensed milk until smooth. Stir in dark rum if using. After the cake has cooled 10 minutes in the pan, use a fork or skewer to poke holes all over the cake (about 30–40 holes). Slowly and evenly pour the milk mixture over the warm cake, allowing it to absorb. Cover and refrigerate at least 4 hours or overnight for best results.

Slice 3 ripe bananas into 1/4-inch rounds. Toss gently with lemon juice and 1 tablespoon granulated sugar. Let macerate 10–15 minutes to release juices. After the cake has absorbed the tres leches and is chilled, arrange the macerated banana slices evenly over the soaked cake. Reserve one banana for garnish slices.

Heat milk

In a medium saucepan, heat 1.5 cups whole milk over medium heat until just steaming (do not boil).

Whisk yolks and starch

In a bowl, whisk together egg yolks, 1/3 cup granulated sugar, and cornstarch until smooth and slightly pale.

Temper eggs

Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk.

Cook until thick

Return saucepan to medium-low heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2–3 minutes. Remove from heat. Stir in the butter and vanilla extract until smooth.

Add banana and cool

Stir in 1/2 cup mashed ripe banana until fully incorporated. Transfer the pastry cream to a clean bowl, cover with plastic pressed directly onto the surface to prevent a skin, and chill until cold, about 1–2 hours.

Lighten with whipped cream

Whip 1/2 cup heavy cream to soft peaks. Fold the whipped cream gently into the chilled banana pastry cream to make a lighter banana cream.

Whip 1 cup heavy cream with 2 teaspoons powdered sugar and 1/2 teaspoon vanilla extract to firm peaks. Keep refrigerated until assembly.

Layer banana cream

After macerated banana slices are arranged on the soaked cake, spread the lightened banana pastry cream evenly over the banana layer, smoothing the top with an offset spatula.

Top with whipped cream

Spread the whipped topping over the banana cream in an even layer. Return to the refrigerator to firm for at least 1 hour.

Garnish and serve

Before serving, arrange slices from the reserved banana across the top, sprinkle with toasted flaked coconut and a light dusting of ground cinnamon if desired. Slice and serve chilled. Cake stays well refrigerated for up to 3 days.