Banana Tres Leches
8 ounces sugar
4 ounces butter, room temperature
8 ounces bananas, chopped
6 ounces cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
*butter and flour a (13x9) inch cake pan
Directions for cake:
Cream the butter and sugar together until light and fluffy. Add the bananas and mix well. Add the eggs, 1 at a time and mix well. Combine all dry ingredients together in another bowl. Gently fold the dry ingredients into the wet ingredients.
Bake at 350 for about 20 minutes or until the cake springs back when touched.
*If making a traditional tres leches:
Poke the top of the cake a few times with a skewer and allow the cake to cool. Pour the Leche over the cake, place in the refrigerator overnight.
*If not, cut circles the size of your serving glass, place the cake into the glasses then pour the leche over the top, refrigerate overnight.
Layer the cake with pastry cream, fresh bananas and whipped cream.
1 can sweetened condensed milk
1 can evaporated milk
1 cup heavy cream
2 ounces banana rum
Directions for Leche:
Whisk all ingredients together until combined.