Banana Pudding Tres Leches Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 1½ cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ¼ teaspoon salt
04 - 5 large eggs, separated
05 - 1 cup granulated sugar, divided
06 - ⅓ cup whole milk
07 - 1 teaspoon vanilla extract

→ Tres Leches Mixture

08 - 1 can (12 oz) evaporated milk
09 - 1 can (14 oz) sweetened condensed milk
10 - 1 cup heavy cream
11 - ½ cup mashed bananas (about 1-2 ripe bananas)

→ Banana Pudding Topping

12 - 1 box (3.4 oz) instant banana pudding mix
13 - 1 cup cold milk
14 - 8 oz cream cheese, softened
15 - ¼ cup powdered sugar
16 - ½ cup heavy whipping cream
17 - 1 teaspoon vanilla extract

→ Garnish

18 - 1 cup crushed vanilla wafers
19 - Banana slices (optional)

# Instructions:

01 - Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
03 - In a large bowl, beat the egg yolks with ¾ cup of the granulated sugar until the mixture becomes pale yellow and fluffy, about 2-3 minutes with an electric mixer.
04 - Stir the whole milk and vanilla extract into the egg yolk mixture until combined.
05 - In a separate clean bowl with clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar while continuing to beat until stiff peaks form.
06 - Gently fold the beaten egg whites into the egg yolk mixture until just combined. Be careful not to deflate the egg whites. Then gradually fold in the dry ingredients until just incorporated.
07 - Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
08 - While the cake is baking, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and mashed bananas in a large bowl or measuring cup with a spout.
09 - Allow the cake to cool slightly for about 10 minutes. Using a fork, poke holes all over the surface of the warm cake. Slowly pour the tres leches mixture over the entire cake, allowing it to soak in. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
10 - In a medium bowl, whisk together the banana pudding mix and cold milk for about 2 minutes until it begins to thicken. Set aside.
11 - In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form.
12 - Fold the thickened banana pudding into the cream cheese mixture until combined. Then gently fold in the whipped heavy cream until the mixture is smooth and uniform.
13 - Spread the banana pudding topping evenly over the soaked cake. Sprinkle crushed vanilla wafers over the top of the cake.
14 - If desired, add sliced bananas on top just before serving. Slice the cake and serve chilled. Store any leftovers covered in the refrigerator.

# Notes:

01 - For the best texture, allow the cake to soak in the tres leches mixture overnight before adding the topping.
02 - To prevent banana slices from browning, toss them in a little lemon juice before adding them as garnish.
03 - The cake will keep in the refrigerator for up to 4 days, though the vanilla wafers will soften over time.

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