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banana tres leches cake with a slice taken out

Banana Tres Leches Cake

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5 from 3 reviews

  • Author: Jenna Barnard
  • Total Time: 1 hour + chilling overnight
  • Yield: 10-12 slices


This banana tres leches cake consists of a moist banana cake soaked in sweet milk and topped with whipped cream


Banana Cake

  • 3/4 cup unsalted butter, room temp
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 5 large eggs, separated 
  • 1 cup (250g) ripe mashed banana
  • 1 cup (128g) all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Milk Soak

  • 12 oz can evaporated milk
  • 14 oz can sweetened condensed milk
  • 1/2 cup (118ml) whole milk


  • 2 cups heavy whipping cream
  • 2 tbsp powdered sugar
  • 3 bananas, sliced in half length-wise (optional)
  • 3 tbsp dulce de leche (optional)
  • 1/4 cup chopped walnuts (optional)


  1. Preheat the oven to 350F and grease a 10″ springform pan.
  2. 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. 
  3. 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.
  4. Scrape down the bowl and mix in the vanilla, 5 large egg YOLKS, and mashed banana. 
  5. Scrape down the bowl and add in the flour, baking powder, and salt and mix to combine. 
  6. 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.
  7. 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. 
  8. The cake surface should be smooth and taught when it’s fresh from the oven, but it will shrivel and wrinkle as it cools. 
  9. While the cake rests, mix the milk soak ingredients together in a bowl or container with a pouring spout. 
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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!


GLUTEN FREE – I have not tested it, but I would recommend swapping the flour with a good quality gluten free baking flour with xanthan gum. Also weigh the flour instead of measuring it to ensure accuracy, as gluten free flour tends to be a bit heavier than regular flour.

STORAGE – If making this ahead of time, the soaked naked cake will keep for about 4 days for optimal freshness. If it’s topped and out of the pan, it will keep for a few extra days on top of the original 4. 

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
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