Banana Tres Leches Dessert Recipe 435 Food

BANANA TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees. Butter the bottom only of a 13x9 baking dish. In a large mixing bowl, combine cake mix, water, vegetable oil, eggs and mashed bananas. Using an electric mixer, beat ingredients on low speed for 30 seconds then increase speed to medium and beat for 2 minutes, scrapping down the sides of the bowl frequently.
• Pour mixture into prepared baking dish and bake 33 - 38 minutes until toothpick inserted in the center comes out clean. Allow cake to cool completely about 1 hour.
• In a large mixing bowl, whisk together sweetened condensed milk, coconut milk and half and half. Poke top of entire cake every 1/2 inch with a large rimmed fork. Pour milk mixture evenly over cake. Cover cake and refrigerate 2 hours (or overnight) until liquid is absorbed into cake.
• In a medium mixing bowl, using an electric mixer, whip heavy cream until soft peaks form. Add in granulated sugar and beat until stiff peaks form. Frost cake just before serving with sweetened whipped cream and sprinkle cake evenly with toasted coconut. Garnish cake slices with sliced bananas. Store cake in refrigerator.
• Recipe Source: adapted slightly from Betty Crocker

BANANA TRES LECHES DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
• Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut. Store loosely covered in refrigerator.

TRES LECHES CAKE WITH BERRIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.
• Sift the flour, baking powder and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar and the vanilla extract in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
• In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
• To serve, toss the strawberries with the 5 tablespoons of granulated sugar. Dust the cake with confectioners' sugar, cut in squares and place on dessert plates. Surround the cake with the strawberries, put a dollop of whipped cream on top and serve.

BANANA TRES LECHES DESSERT RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Poke top of cake every 1/2-inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk, and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut. Store loosely covered in refrigerator. Sprinkle your favorite toasted nuts over the top of the cake.

BANANA TRES LECHES DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
• Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator.
• High Altitude (3500-6500 ft): Bake 35 to 40 minutes.

COCONUT TRES LECHES CAKE WITH CARAMELIZED BANANAS

Steps:

• Sift the cake flour, baking powder and salt into a bowl. Cream the sugar, butter and banana purée in a mixing bowl until light and fluffy. Add 1/3 flour mixture and 1/3 skim milk alternately; mixing well after each addition. Mix in the vanilla and coconut extracts. Fold in the egg whites. Spray a 6 x 8-inch cake pan with nonstick cooking spray. Flour the pan. Pour the batter into the prepared pan. Bake at 375°F for 50 minutes or until the cake tests done. Remove from the oven and cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Combine the condensed milk, 3/4 cup skim milk and coconut milk in a bowl; mix well. Arrange the cake on a serving platter. Poke holes all over the cake with a wooden pick or skewer. Spoon the milk mixture over the cake. Cover the cake and chill in the refrigerator for 4 hours. Combine the brown sugar and rum in a saucepan over medium heat. Cook until the mixture reduces to a syrupy consistency. Add the bananas and stir gently to coat the fruit. Remove from the heat and cool to room temperature. Top each serving of cake with whipped topping and a scattering of toasted coconut. Serve the bananas on the side.