Banoffee Tres Leches Cake

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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

Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Course Dessert



  • cups all-purpose flour
  • 1 cup granulated sugar
  • tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsweetened applesauce
  • ½ cup plant-based milk almond, soy, or oat
  • 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


  • 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


  • Shaved chocolate or chocolate curls optional
  • Ground cinnamon optional


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!


  • 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.

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