Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 3 large Eggs
  • 0.5 cup (115g) Unsalted butter, melted
  • 1 cup (225g) Mashed overripe bananas
  • 1 tbsp (12g) Baking powder
  • 1 tsp (5ml) Vanilla extract
  • 0.5 tsp (3g) Salt
  • 1 can (12 oz / 354ml) Evaporated milk
  • 1 can (14 oz / 397g) Sweetened condensed milk
  • 1 cup (240ml) Heavy cream
  • 1 tsp (5ml) Banana extract
  • 2 cups (480ml) Heavy whipping cream, chilled
  • 0.25 cup (30g) Powdered sugar
  • 2 medium Bananas, sliced
  • 0.5 tsp (2.5ml) Lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Cream together melted butter and sugar, then beat in eggs one by one.
  3. Fold in mashed bananas and vanilla extract.
  4. Sift in flour, baking powder, and salt; stir until just combined.
  5. Pour batter into the pan and bake for 30-35 minutes or until the top springs back.
  6. Whisk together evaporated milk, sweetened condensed milk, heavy cream, and banana extract in a bowl until smooth.
  7. Poke holes across the surface of the warm cake using a fork or skewer.
  8. Slowly pour the three-milk mixture over the cake. Let sit at room temperature for 30 minutes, then refrigerate for at least 4 hours.
  9. Beat chilled heavy whipping cream and powdered sugar until stiff peaks form.
  10. Spread the whipped cream over the cake, top with sliced bananas, and brush bananas with lemon juice.