Banana Pudding Milk Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 1 teaspoon vanilla extract
02 - ⅓ cup whole milk
03 - 1 cup granulated sugar, divided
04 - 5 large eggs, separated
05 - ¼ teaspoon salt
06 - 1 tablespoon baking powder
07 - 1½ cups all-purpose flour

→ Tres Leches Mixture

08 - ½ cup mashed bananas (around 1-2 ripe bananas)
09 - 1 cup heavy cream
10 - 1 can (14 oz) sweetened condensed milk
11 - 1 can (12 oz) evaporated milk

→ Banana Pudding Topping

12 - ½ cup heavy whipping cream
13 - ¼ cup powdered sugar
14 - 1 teaspoon vanilla extract
15 - 8 oz cream cheese, softened
16 - 1 cup cold milk
17 - 1 box (3.4 oz) instant banana pudding mix

→ Garnish

18 - Banana slices (optional)
19 - 1 cup crushed vanilla wafers

# Instructions:

01 - Heat the oven to 350°F (175°C). Grease a 9x13-inch pan lightly with cooking spray or butter.
02 - Mix the salt, flour, and baking powder together in a medium bowl until well blended. Put aside for later.
03 - Grab a big bowl and whisk ¾ cup of sugar with the egg yolks until it turns light yellow and fluffy. Use an electric mixer if you'd like—it takes 2-3 minutes.
04 - Stir in the milk and vanilla into the yolk mixture until smooth.
05 - In a clean bowl, beat the egg whites until they form soft peaks. Gradually mix in the remaining ¼ cup sugar until stiff peaks show up.
06 - Carefully fold the whipped egg whites into the yolk mix. Slowly add the dry mix a little at a time, folding until it’s just combined.
07 - Pour everything into the greased pan, smoothing the top. Bake for 25-30 minutes. It’s done when the top is golden, and a toothpick comes out clean.
08 - While the cake bakes, stir together the mashed bananas, heavy cream, sweetened condensed milk, and evaporated milk in a big bowl with a spout.
09 - Let the baked cake cool for 10 minutes. Use a fork to poke holes all over it. Slowly drizzle the milk mixture evenly over the top. Cover it up and chill for 2 hours or overnight.
10 - Whip up cold milk and the banana pudding mix for about 2 minutes until it thickens a bit. Put it aside to firm up.
11 - Using a large mixing bowl, beat the powdered sugar, vanilla extract, and softened cream cheese until smooth. Separately, whip the heavy cream to stiff peaks.
12 - Blend the prepared banana pudding into the cream cheese mix. Then gently fold in the whipped cream until smooth all over.
13 - Layer the creamy topping over the chilled cake. Sprinkle crushed wafer cookies on top.
14 - Top with banana slices right before serving if you’d like. Chill the cake, slice it up, and enjoy! Keep leftovers covered in the fridge.

# Notes:

01 - Let the cake chill overnight for the best texture before spreading the topping.
02 - Coat banana slices with a bit of lemon juice to keep them from turning brown.
03 - The cake stays fresh for about 4 days in the fridge, but the wafers will soften over time.

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