Ingredients:

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, melted and cooled
  • 1 cup mashed overripe bananas
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup whole milk
  • 0.5 tsp ground cinnamon
  • 1.5 cups heavy whipping cream, chilled
  • 3 tbsp powdered sugar
  • 2 fresh bananas, sliced
  • 0.25 cup crushed Nilla wafers

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch glass baking dish.
  2. Beat eggs and sugar on high for about 5 minutes until the mixture is pale, thick, and doubled in volume. Stir in the vanilla extract.
  3. Gently fold in the flour, baking powder, and salt. Slowly fold in the melted butter and mashed bananas until just combined.
  4. Pour batter into the baking dish and bake for 25–30 minutes or until a toothpick comes out clean.
  5. Let the cake cool for 10 minutes, then poke holes across the entire surface using a fork or skewer.
  6. Whisk together evaporated milk, sweetened condensed milk, whole milk, and cinnamon. Pour the mixture slowly over the cake to ensure it seeps into the holes.
  7. Refrigerate the cake for at least 4 hours to allow the milk to saturate.
  8. Whip heavy cream and powdered sugar until stiff peaks form. Spread over the chilled cake.
  9. Garnish with sliced fresh bananas and crushed Nilla wafers before serving.