So if you closed my eyes and told me to eat whatever is in front of me by calling it banana bread….I’d probably eat it.Even if it was a shoe.
i’m weird that way.
So, tres leches. It means three milks, and which in this case are sweetened condensed milk(I wouldn’t normally touch this with a 10 foot pole BUT in this, it’s 100 different kinds of awesome) , coconut milk(I can drink this with a straw) and evaporated milk.which I didn’t have.because guess who doesn’t plan ahead? This girl.
So, I had to improvise and used half regular milk and half sweetened condensed milk(mainly because I wanted to finish the can.I really can’t have half empty cans lying around because it pressurizes me to USE IT BEFORE IT GOES BAD.)
The recipe is from How Sweet Eats…..because why mess with perfection?
This is 100% her recipe! My modifications are in the brackets. Btw, go read her blog.
It’s the best ever.
Banana Bread Tres Leches Cake
From How Sweet Eats
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( I use half milk + half sweetened condensed milk)
Whipped cream to serve.
caramelized bananas to top.
Preheat oven to 350 degrees F. Spray a baking dish (I used an 8×11 dish) with nonstick spray. In a small bowl, whisk together flour, baking powder, salt and cinnamon. Set aside. In another smaller bowl or using your electric mixer or hand-mixer, beat egg whites until stiff peaks form. Set aside.
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. With the mixer on low speed, add in cooled 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. Remove the bowl from the mixer base and using a large spatula, fold the egg whites into the batter. 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 would start with 20 minutes.] 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. Let it cool completely, then poke a ton of holes in the top with a fork.
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.
Oh, and this would be great with those caramelized bananans or just a layer of dulche de leche.Or you can eat it plain if you’re
lazy like me.
Note: this is a pretty dense cake! Don’t expect it to be light and fluffy!
Oh, and please don’t forget the caramel. It would be great with caramel and ice cream!
that’s hapoening as soon as I get off.