I'm not a fan of bananas or milk so a Banana Tres Leches cake was truly a dark horse choice for us. But this project is about trying new things, so I went for it.
You'll notice that it starts with a mix... *sigh* I officially take back all the nasty things I've said and thought about doctored mixes in the past. They're delicious and convenient. I was wrong. Seriously folks, this cake changed thirty-eight years of prejudice against mixes - it's that good!
Another thing you might note is that I added calories next to the ingredients. I think being healthy requires making knowledgeable choices and I tailored this recipe to reduce the amount of fat and calories to acceptable levels. I don't think I could stomach a 700 calorie cupcake right now, but a very decadent large slice of cake for under 400 calories suits me just fine.
Banana Tres Leche Cake
1 white or french vanilla cake mix 2160 cals / 42 gr fat
1 1/4 Cup water
2 TBL vegetable oil 240 cals / 27 gr fat
3 eggs 230 cals / 15 gr fat
1 Cup mashed bananas (2-3 medium) 200 cals / 1 gr fat
1 can (14 oz) fat-free sweetened condensed milk 1119 cals
1/2 Cup light coconut milk 75 cals/ 6.5 gr fat
1/2 Cup fat-free half 'n' half (I used a little coconut creamer too) 71 cals
2 TBL whipped cream (we used the spray kind) 15 cals / 1 gr fat
banana slices (1/5 banana) 20 cals 0 fat
2 tsp toasted coconut 17 cals / 2 gr fat
12 pieces = 341 cals 7.6 grams fat --- with toppings = 393 cals 10.6 grams fat (how we cut it)
16 pieces = 256 cals 5.7 grams fat --- with toppings = 308 cals 8.7 grams fat
Heat oven to 350°F (325°F for dark or nonstick pan).
Grease bottom only of 13x9-inch pan with cooking spray.
In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Poke top of cake every 1/2 inch with a fork, wiping fork occasionally to reduce sticking.
In large bowl, stir together sweetened condensed milk, coconut milk and fat-free half 'n' half. Carefully pour over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
To serve, top with whipped cream, toasted coconut and banana slices. Store covered in refrigerator.
Adapted from BettyCrocker.com
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