Banana Bread Tres Leche Cake w Caramelized Bananas

by Mary & Christina on February 1, 2013 · 2 comments

photo(3)This week was nothing short of crazy, I’m just happy it is over and that I breathe a sigh of relief, smile, and enjoy the weekend.  It’s a long, personal story which I dont want to share on the blog but all I can say is that it reminded me of the simple things in life I have seemed to have put on the back burner in my mind.  It is easy to get busy in life and forget about faith and what truly matters.  Anyway, I have always loved quotes- I used to post quotes all the time on a blog I had years back.  So I decided to bring it back and share some quotes with you that I found on pinterest that I love.









As I have already told you the other day,  Mary and I had a theme night with our girlfriends.  The theme was Mexican.  Everyone brought things from shrimp poblano enchiladas, guacamole w homemade tortillas (yum ;)), mango salasa, regular salsa, vegetarian chili, chicken tortilla soup, black bean and corn dip, etc.  I made another fabulous recipe from How Sweet Eats, banana bread tres leche cake with caramelized bananas.


Jessica’s (How Sweet Eats) beautiful picture from her blog

This recipe came out AMAZING. I have made a lot of Jessica’s recipes and I have never been let down.  I always wonder how she comes up with such unique, delicious recipes.  She is a great cook, baker, and writer. She cracks me up every time I read her blog.  Okay, enough about my secret obsession, this is getting weird.  Anyway, the cake was so dense, moist and sweet but not too sweet. I really wasnt expecting it to be as awesome as it turned out, everyone loved it!  My sister said that she will be asking me to make this again for her sometime makes you feel good when people like what you make, doesnt it?


The recipe may seem long and difficult but it really was not. Yes it takes time to make but it is not difficult.  Once the cake got out of the oven and was soaking for 45 min in the milk mixture, I started cleaning up everything and got the ingredients for the whipped cream ready as well as the ingredients for the bananas the next day.  If you measure everything out first and have all of your ingredients ready to go, it will make following this recipe much easier.  Clean as you go and be prepped and ready = key to success. hahaha I am psychotic.  I take after my mother. I always make fun of her for being a clean-aholic (I am pretty sure I just made up that word)- and now I see myself doing the same thing… even though I promised myself I would never be obsessed with my vacuume.  Like mother like daughter, I guess!    But anyway- this recipe is NOT hard…YOU CAN DO IT!!!!!


  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) brown butter, cooled
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs, separated
  • 2 teaspoons vanilla extract
  • 4 bananas, mashed (about 1 1/4 cups)
  • 2/3 cup whole, 2%, soy or almond milk
  • 1/2 cup light coconut milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup evaporated milk
  • 1 1/2 cups cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • tsp or so of vanilla extract or paste

***note*** if you are not eating this cake the same day-I would double the icing recipe and put another layering on just before you serve it.  The reasoning being is that The whipped cream icing sort of condenses down and in the fridge and you end up with a thinner less fluffy icing…which is not what you want!

caramelized bananas

  •  4 firm (not too ripe) bananas, sliced
  • ~3 tablespoons unsalted butter
  • ~3 tablespoons brown sugar
  • ~1/4 teaspoon cinnamon
  • pinch of salt


  1. Preheat oven to 350 degrees F. Spray a baking dish (I used an 8×11 dish) with nonstick spray.
  2. In a small bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
  3. In another smaller bowl or using your electric mixer or hand-mixer, beat egg whites until stiff peaks form. Set aside.
  4. In the bowl of your electric mixer, combine egg yolks and sugars. Beat on medium speed until creamy and combined, then add in vanilla extract and bananas.
  5. With the mixer on low speed, add in the cooled brown 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.
  6. Remove the bowl from the mixer base and using a large spatula, fold the egg whites into the batter.
  7. Pour batter in the greased dish. Bake for 25-30 minutes, or until cake is set in the center and slightly golden. [a 9×9 pan may require a little longer bake time;a 9×13 may require a little less…I used 9×13 and mine took 25]
  8. Remove and let cake cool slightly. You can either leave the cake in the dish to cool, or gently turn it over on a rimmed platter (I took it out of the pan but I after it was all said and dont, I really dont find it necessary to do that…its easiest to leave it in the pan!)
  9. Let it cool completely, then poke a ton of holes in the top with a fork.
  10. In a large measuring cup, whisk together coconut milk, condensed milk and evaporated milk. Pour the milk mixture over the cake, letting it seep into the fork holes. Let set for about 45 minutes.
  11. To make the frosting, add the cold whipping cream to the bowl of your electric mixer and beat until stiff peaks form, about 3-4 minutes. Add in the powdered sugar and beat on medium speed to combine. Spread whipped cream evenly over the top of the cake.
  12. To make the caramelized bananas, heat a saucepan over medium heat. Add butter and one sizzling, toss in bananas, salt, cinnamon and sugar, tossing well to coat. Cook for 4-5 minutes, tossing occasionally, until bananas are golden brown. Remove and let cool slightly. Serve cake with bananas on top or as a garnish. Note: you do want to store this cake in the fridge, but it can get slightly dense because of the bananas. I recommend letting it sit out for 30-60 minutes before serving!

**note** I recommend making this the day before you want to serve it.  Not only does it give it a chance to set in the fridge but it makes the job much easier on you!  If you are making this the night before I would make everything EXCEPT the bananas.  Put the cake with the icing on it in the fridge (wrapped with foil or saran wrap).  Take the cake out about 30-40 minutes before you want to serve it. Make the bananas and let them cool down before placing it on the cake or it will melt the icing a bit (which isnt such a bad thing I guess!).  Then make a second batch of icing and re-ice the cake so it is nice a and fluffy and thick!


Have a wonderful, relaxing, fun weekend :)

4e3c34affc3bc54b85c7a625199ab1c7 christina22112

{ 2 comments… read them below or add one }

1 Danijela February 4, 2013 at 9:48 am

Looks great…and these caramelized bananas – yummy. Thanks for the recipe ladies. :)


2 Mary & Christina February 4, 2013 at 7:14 pm

it was great! too bad it is all gone…I am craving it again already! I actually have never caramelized bananas before I made this recipe…WHAT was I missing!? Your blog is so awesome!! I was just checking out your post about iced coffee. Once it is no longer FREEZING outside I am going to make! thanks for checking out our blog ;)


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