(Serves 8-12)
2⅓ cups cake flour
1 cup packed light brown sugar
¾ cup fine white sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
6 oz butter unsalted, room temperature
6 tbsp vegetable oil
4 large eggs, room temperature
2 tsp vanilla extract
2 cups very ripe bananas (about 5 medium bananas), mashed
⅔ cup buttermilk room temp
evaporated milk 14 oz can
condensed milk 12 oz can
1 cup whole milk or coconut milk or heavy cream
1 tsp vanilla extract
Banana Butter Cream Frosting (Recipe)
Preheat your oven to 350°F.
Grease two 8 x 8 baking tin or spring form pans, line the bottom with a round piece of parchment so the cake releases from the base easily.
Line the sides by cutting a long strip of parchment that's tall enough to reach the height of the pan. Press it against the inner wall of the pan. If it doesn't naturally stick, the greased side will help it adhere.
Whisk together the dry ingredients, cake flour, baking powder, baking soda, salt, and cinnamon, run through a sifter (fine screen strainer) then set aside.
In a separate bowl mix the butter, oil, brown sugar, and white sugar on medium/high for 3 or 4 minutes until it's light and fluffy.
Into the butter sugar mixture, beat in eggs, one at a time, then vanilla. Scrape bowl.
Now add in the mashed bananas, mix well.
Add the flour mixture in thirds alternating with the buttermilk, until you use them up. Do not overmix.
Grease the pan, both the bottom and the sides of the springform pan with butter or oil (or nonstick spray).
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
After the cake has cooled, shave off of any high spots with a long serrated knife) and then stack the two, three or four layers on top of each other, alternating cake, drizzle tres leches cream mix, banana frosting on the 2nd layer of cake on the bottom side, then repeat, etc.
You can either make a few holes and drizzle some more tres leches mix, just be aware that in order to frost this final layer, it can not be too moist, besides the cake will be plenty moist from the first layer or two.
Refrigerate for at least 4 hours, preferably overnight. Enjoy!