Ingredients
Scale
- All-purpose flour 2 cups
- Granulated sugar 1 1/2 cups
- Baking powder 2 teaspoons
- Eggs 4 large
- Whole milk 1/2 cup
- Vanilla extract 1 teaspoon
- Sweetened condensed milk 1 can (14 oz)
- Evaporated milk 1 can (12 oz)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, whisk together flour, sugar, and baking powder. In a separate bowl, beat eggs, milk, and vanilla extract.
- Step 2: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 3: While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Set aside.
- Step 4: Once the cake is out of the oven, let it cool slightly for about 10 minutes. Use a fork or skewer to poke holes all over the top of the cake.
- Step 5: Slowly pour the milk mixture over the cake, allowing it to soak in completely. Refrigerate for at least 2 hours, or preferably overnight, before serving. Top with whipped cream and sliced bananas before serving.
Notes
- To prevent the cake from becoming soggy, ensure it's adequately cooled before adding the milk mixture.
- Store leftovers covered in the refrigerator for up to 3 days, but be aware the banana topping may brown.
- Serve chilled, garnished with whipped cream, fresh banana slices, and a sprinkle of crushed vanilla wafers for added texture.
- For a deeper banana flavor, consider mashing a ripe banana into the cake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American