Banana Milk Latte Tres Leches

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PREP TIME: 90 MIN

BAKE TIME: 30 MIN

TOTAL TIME: 120 MIN

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Perfect tres leches...

Ingredients

Sponge Cake

• 1 1/2 Cups All Purpose Flour
• 1 1/4 Cups Granulated Sugar
• 1 1/2 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 Cup Unsalted Butter
• 1/2 Cup Whole Milk
• 3 Large Eggs
• 2 Egg Yolks
• 1 Tbsp Vanilla
• 1/2 Cup Muched Banana

Milk Blend

1 1/2 Cups Whole Milk

1 Cup Evaporated Milk

1-14oz Can Condensed Milk

1 Tsp Vanilla Extract

2 Tbsp Caramel Sauce(Store Bought Love the Trader Joes)

1/8 Tsp Cinnamon

Caramelized Bananas

2 Medium Bananas

6 Tbps Brown Sugar

4 Tbsp Unsalted Butter 2 Tbsp Heavy Whipping Cream

1/4 Tsp Vanilla Extract

1/4 Tsp Cinnamon

Whipped Cream

1 1/2 Cups Heavy Whipping Cream

3 Tbsp Sugar

1 Tsp Vanilla Extract

Or use Cool Whip Topping

Store Bought Caramel Sauce(I reccoment Mrs.Richardson)

Instructions

Preheat oven to 350F and prepare 9x9 pan with non stick spray.
1. Heat milk and butter together in the microwave until it is melted add vanilla mix until combined and set aside.
2. Mash the bananas and set aside.
3. Sift the flour, baking powder and salt and set aside.
4. Place eggs on a bowl with hot water for about 5 minutes to bring to room temperature.
5. In a bowl beat eggs and sugar on high speed for 5-7 minutes until it has doubled in volume.
6. Next, fold the flour mixture in two parts into the egg mixture.
7. Once the flour is mixed make sure the milk/butter mixture is warm add the mushed banana to it and mix it until combined.
8. Bring the stand mixer to medium speed and add the banana butter to the egg mixture until combined do not over mix.
9. Make sure to scrape the bottom and sides of the bown to make sure it mixed well.
10. Pour batter into prepared pan and quickly place on the oven spongecake batter does not like to sit out it can change the texture.
11. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
12. Allow the cake to cool completely.
13. Once the cake has cooled with a bread knife gently remove the top lining of the cake.
14. Using a fork poke holes all around the cake.
15. Prepare the milk blend by adding the caramel and cinnamon onto the condensed milk and mixing until combined. Then add the regular, evaporated milk, vanilla and instant coffee to the condensed milk and mix until combined.
16. Soak the cake in two to three additions allowing the cake to soak in the milk completely each time.
17. Once the cake has soaked in all of the milk enclose with the plastic wrap around the pan and refrigerate for 4-6 hours.
18. Next, add the heavy whipping cream, sugar and vanilla into a bowl and mix on low speed until it begins to thicken.
19. Once the whipped cream has soft peaks bump the speed up to high and mix until it has stiff peaks.
20. In a sauce pan on medium heat add the butter, brown sugar and cinnamon and allow the butter to melt. Add the bananas and mixing in between allow the mixture to come to a boil.
21. Add the heavy whipping cream and mix until combined. Allow it to cook for another 3-5 minutes remove from the heat and place it on a heat safe bowl.
22. Drizzle the caramelized bananas over the whipped cream once the slices are cut and enjoy.
23. Cake can be stored in the fridge for up to 5 days with out the banana.