Banana Tres Leches Dessert Cake

There’s something about this cake that feels like it shouldn’t work. Banana and tres leches? It sounds a bit off, like someone mashed two dessert ideas together at 2am in a sugar haze. But somehow… it’s ridiculously good. Like, fork-down, lick-the-plate, immediately-text-your-friends good.

What you get is a fluffy cake base infused with banana flavor, soaked in a creamy milk mixture that turns every bite into pure velvet. It’s not banana bread. It’s not classic tres leches. It’s something in-between, but in the best way.

If you’ve got a couple of ripe bananas, a box of cake mix, and a craving for something special, this recipe is about to become your new obsession.

What You’ll Need

Here’s a quick breakdown of everything you’ll need before diving in. No fancy ingredients. Just stuff that works.

Ingredient	Amount	Notes
Betty Crocker™ Super Moist™ White Cake Mix	1 box	Yellow or vanilla also works
Water	1 ¼ cups	For the cake mix
Vegetable oil	2 tablespoons	Can sub with melted butter if needed
Eggs	3	Room temp preferred
Mashed ripe bananas	1 cup	About 2 medium bananas
Sweetened condensed milk	1 can (14 oz)	Adds sweetness and body
Coconut milk	½ cup	Not cream of coconut
Heavy whipping cream	½ cup	For richness in the soak
Betty Crocker™ Whipped Fluffy White Frosting	1 tub (12 oz)	Or swap for whipped cream
Banana slices or toasted coconut	Optional for garnish	Adds texture + flavor on top

If you’ve got all of that, you’re already halfway there.

Tools You’ll Need

Nothing fancy, just kitchen basics:

• Mixing bowls
• Hand or stand mixer
• 13×9 inch baking pan
• Measuring cups + spoons
• Spatula
• Fork or wooden skewer (for poking holes)
• Whisk or spoon
• Fridge space for chilling

How to Make Banana Tres Leches Dessert Cake

This is where the magic happens. The instructions look long, but don’t worry—it’s a breeze.

1. Preheat your oven to 350°F (or 325°F if you’re using a dark/nonstick pan). Lightly grease the bottom of your 13×9 pan.
2. In a large bowl, combine the cake mix, water, oil, eggs, and mashed banana.
3. Use your mixer on low for about 30 seconds, then crank it to medium for 2 minutes. Scrape the sides of the bowl once or twice so everything mixes evenly.
4. Pour the batter into your pan and bake for 33–38 minutes. Check with a toothpick—if it comes out clean, you’re good.
5. Let the cake cool for at least an hour. Don’t skip this part. The cake needs to cool before it takes a milk bath.
6. Once cool, poke holes all over the cake using a fork or skewer. Go about every half inch or so.
7. In a medium bowl, whisk together the sweetened condensed milk, coconut milk, and whipping cream.
8. Slowly pour that creamy mix over the entire surface of the cake, making sure it seeps into every nook and cranny.
9. Cover the cake and refrigerate for at least 2 hours, but overnight is best.
10. Once chilled and soaked, spread the frosting evenly over the top. If you’re feeling extra, top with banana slices, toasted coconut, or even chopped nuts.

Then slice, serve, and brace yourself for compliments.

Pro Tips

Here are some things I’ve learned making this (more than once):

1. Use ripe bananas: Don’t waste your perfect bananas. Use the ugly brown ones. They taste way better in this.
2. Pour slowly: When adding the milk mixture, pour it slowly so the cake absorbs it evenly. A ladle works better than dumping.
3. Let it sit overnight: I know it’s hard, but overnight chilling transforms this cake. The texture goes from good to dreamy.
4. Don’t skip the poke: More holes = better soak. Be generous.
5. Toasted toppings matter: Toasted coconut or even a bit of cinnamon on top adds flavor depth you didn’t know you needed.

Substitutions and Variations

Want to tweak it? Here are some swaps and ideas:

Instead of…	Try this…	Result
White cake mix	Yellow or vanilla cake mix	Slightly richer base flavor
Coconut milk	Evaporated milk or almond milk	A more neutral taste or dairy-free option
Frosting tub	Whipped cream (sweetened)	Lighter, fluffier topping
Bananas	Mashed mango or plantains (1 cup)	Caribbean-style variation
Toppings	Crushed walnuts or sliced strawberries	Texture or freshness boost

Make Ahead Tips

• You can bake the cake and soak it a day ahead.
• Don’t frost it until just before serving.
• Bananas as topping? Add them right before eating to avoid that gray-brown look.

Nutritional Breakdown (approximate per serving)

Nutrient	Amount
Calories	~350
Total Fat	14g
Saturated Fat	8g
Carbohydrates	48g
Sugars	28g
Protein	5g
Fiber	1g

This isn’t a low-cal dessert. But it’s 100% worth it.

Leftovers and Storage

• Store any leftovers covered in the fridge for up to 3 days.
• Don’t freeze it—the milk soak doesn’t hold up well to thawing.
• Add fresh toppings after storing. Bananas especially don’t age gracefully.

FAQ

Can I make this dairy-free?
Yes, sub the cake mix ingredients with dairy-free versions, use almond or oat milk instead of dairy, and go for coconut whipped cream.

Can I use homemade cake instead of a mix?
Absolutely. Just use a basic white or yellow sponge cake recipe, and make sure it’s fluffy enough to absorb the milk mixture.

Why is my cake soggy?
If it’s too soggy, it either didn’t bake long enough or didn’t cool fully before the milk was added. Make sure it’s baked through and cool to the touch.

Can I make it in a round cake pan?
Technically yes, but a 13×9 makes it easier to soak and serve. Round pans will work if you’re doing layers though.

What can I serve with this?
It pairs beautifully with black coffee or a vanilla chai. Keep the drink simple—the cake’s already the main event.

Wrap Up

If you’re looking for something creamy, comforting, and wildly underrated, this Banana Tres Leches Cake hits every note. It’s a crowd-pleaser, but also the kind of dessert you make just because you feel like spoiling yourself (or cleaning out ripe bananas in the fridge).

And if you make it, I wanna hear about it. Did you switch up the frosting? Add cinnamon? Make it dairy-free? Drop a comment and let me know what worked, what didn’t, or what your guests wouldn’t stop raving about. Happy baking!