Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- Baking powder: 2 teaspoons
- Milk: 1/2 cup
- Vanilla extract: 1 teaspoon
- Sweetened condensed milk: 1 can (14 ounces)
- Evaporated milk: 1 can (12 ounces)
- Heavy cream: 1 cup
- Ripe bananas: 3 medium, sliced
- Vanilla pudding mix: 1 (3.4 ounce) package, instant
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 until combined. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Step 2: Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool completely in the pan.
- Step 3: In a medium bowl, whisk together sweetened condensed milk, evaporated milk, and heavy cream. Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture evenly over the cake, allowing it to soak in.
- Step 4: Prepare instant vanilla pudding according to package directions. Spread pudding evenly over the soaked cake.
- Step 5: Arrange sliced bananas over the pudding layer. Refrigerate for at least 2 hours, or preferably overnight, to allow the cake to fully absorb the milk mixture.
Notes
- To prevent the banana slices from browning, brush them lightly with lemon juice before arranging them on top.
- Store leftover cake tightly covered in the refrigerator for up to 3 days for best flavor and texture.
- Serve chilled, garnished with extra banana slices and a dusting of ground cinnamon for an elegant presentation.
- If you're short on time, you can use a store-bought vanilla cake as the base, but make sure it's sturdy enough to absorb the milk mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American