This dessert combines banana bread and tres leches with a soft banana sponge soaked in a caramel-infused triple milk mixture. It’s covered in gooey caramel, sweet whipped cream, and a dusting of chocolate shavings, giving you all the flavors you love from a banoffee pie.
Banoffee Tres Leches Cake
Ingredients
Cake:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened applesauce
- ½ cup plant-based milk almond, soy, or oat
- ⅓ cup melted coconut oil or vegetable oil
- 2 tsp vanilla extract
- 1 tbsp lemon juice or apple cider vinegar
Three-Milk Mixture:
- 1 cup canned coconut milk
- 1 cup plant-based milk almond, soy, or oat
- ½ cup sweetened condensed coconut milk or sweetened condensed almond milk
- 1 tsp vanilla extract
Topping:
- 2-3 ripe bananas sliced
- 1 cup dairy-free caramel sauce store-bought or homemade
- 1 can 14 oz full-fat coconut milk, chilled overnight
Coconut Whipped Cream (Optional):
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Garnish:
- Shaved chocolate or chocolate curls optional
- Ground cinnamon optional
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9×13-inch baking dish or a similar-sized pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, plant-based milk, melted coconut oil, vanilla extract, and lemon juice.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared pan and spread evenly.
Bake the Cake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Allow the cake to cool in the pan for 10 minutes, then use a fork to poke holes all over the cake.
Prepare the Three-Milk Mixture:
- In a bowl, whisk together the coconut milk, plant-based milk, sweetened condensed coconut milk, and vanilla extract until smooth.
Soak the Cake:
- Slowly pour the three-milk mixture over the cake, allowing it to soak in. You may need to do this in batches, letting the mixture absorb before adding more.
- Cover and refrigerate the cake for at least 4 hours, or overnight for best results.
Prepare the Topping:
- Just before serving, arrange the banana slices over the top of the cake.
- Drizzle with the dairy-free caramel sauce.
Make the Coconut Whipped Cream (Optional):
- Scoop out the solid cream from the chilled coconut milk can, leaving the liquid behind.
- In a large bowl, whip the coconut cream with powdered sugar and vanilla extract until fluffy.
- Spread or pipe the whipped cream over the top of the cake.
Garnish and Serve:
- Optionally, garnish with shaved chocolate, chocolate curls, or a sprinkle of cinnamon.
- Serve chilled and enjoy this delicious fusion dessert!
Notes
- Sweetened Condensed Coconut Milk: You can find this in health food stores or make your own by simmering coconut milk with sugar until thickened.
- Coconut Milk: Full-fat coconut milk provides the best texture for both the three-milk mixture and the whipped cream.
- Bananas: Add the banana slices just before serving to prevent them from browning.