Banana Cake Leche Flan
Banana Cake Leche Flan
Ingredients
For the Leche Flan
- 1/2 cup white sugar
- 8 egg yolks, large
- 1 teaspoon vanilla
- 1 can condensed milk, 300ml
- 1 can evaporated milk, 370ml
For the Banana Cake Batter
- 1 cup cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup lakatan bananas, mashed, very ripe (about 2-3 pieces)
- 2 egg yolks, large
- 6 tablespoons canola oil
- 1/4 cup full cream milk
- 6 tablespoons brown sugar
For the Meringue
- 2 egg whites, large
- 2 tablespoons white sugar
Instructions
- 1
In an 8-inch round pan, melt 1/2 cup white sugar over medium heat until it turns an amber color. Swirl the pan to coat the bottom evenly with the caramel. Let it set completely.
⏱️ 10 min
- 2
In a bowl, gently whisk the 8 large egg yolks, 1 teaspoon vanilla, 1 can (300ml) condensed milk, and 1 can (370ml) evaporated milk until just combined. Be careful not to incorporate too much air. Strain the mixture directly into the caramel-lined pan. Set aside.
⏱️ 5 min
- 3
In a separate bowl, whisk together the 1 cup cake flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. In another bowl, combine the 3/4 cup mashed very ripe lakatan bananas, 2 large egg yolks, 6 tablespoons canola oil, 1/4 cup full cream milk, and 6 tablespoons brown sugar. Mix until smooth. Add the dry ingredients into the wet ingredients and mix until just combined.
⏱️ 10 min
- 4
In a clean bowl, beat the 2 large egg whites until foamy. Gradually add the 2 tablespoons white sugar and continue to whip until medium peaks form.
⏱️ 5 min
- 5
Gently fold the meringue into the banana cake batter in three additions until fully incorporated but still light and airy.
⏱️ 5 min
- 6
Carefully pour the banana cake batter over the leche flan layer in the prepared pan. Tap the pan lightly on the counter to remove any large air pockets. Cover the pan tightly with aluminum foil.
⏱️ 5 min
- 7
Preheat your oven to 160°C (320°F). Place the covered pan in a larger baking dish and fill the larger dish with hot water to create a bain-marie (water bath). Bake for 60-75 minutes, or until the cake is set and a toothpick inserted into the cake portion comes out clean.
⏱️ 75 min•🌡️ 160
- 8
Once baked, remove the pan from the oven and the water bath. Let the cake cool completely at room temperature. Once cooled, chill the Banana Cake Leche Flan in the refrigerator for at least 4-6 hours, or preferably overnight, to allow the flan to fully set.
⏱️ 360 min
- 9
To serve, carefully invert the chilled Banana Cake Leche Flan onto a serving plate. Slice and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Cake Leche Flan
For the Leche Flan
- 1/2 cup white sugar
- 8 egg yolks, large
- 1 teaspoon vanilla
- 1 can condensed milk, 300ml
- 1 can evaporated milk, 370ml
For the Banana Cake Batter
- 1 cup cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup lakatan bananas, mashed, very ripe (about 2-3 pieces)
- 2 egg yolks, large
- 6 tablespoons canola oil
- 1/4 cup full cream milk
- 6 tablespoons brown sugar
For the Meringue
- 2 egg whites, large
- 2 tablespoons white sugar
Instructions
- 1
In an 8-inch round pan, melt 1/2 cup white sugar over medium heat until it turns an amber color. Swirl the pan to coat the bottom evenly with the caramel. Let it set completely.
⏱️ 10 min - 2
In a bowl, gently whisk the 8 large egg yolks, 1 teaspoon vanilla, 1 can (300ml) condensed milk, and 1 can (370ml) evaporated milk until just combined. Be careful not to incorporate too much air. Strain the mixture directly into the caramel-lined pan. Set aside.
⏱️ 5 min - 3
In a separate bowl, whisk together the 1 cup cake flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. In another bowl, combine the 3/4 cup mashed very ripe lakatan bananas, 2 large egg yolks, 6 tablespoons canola oil, 1/4 cup full cream milk, and 6 tablespoons brown sugar. Mix until smooth. Add the dry ingredients into the wet ingredients and mix until just combined.
⏱️ 10 min - 4
In a clean bowl, beat the 2 large egg whites until foamy. Gradually add the 2 tablespoons white sugar and continue to whip until medium peaks form.
⏱️ 5 min - 5
Gently fold the meringue into the banana cake batter in three additions until fully incorporated but still light and airy.
⏱️ 5 min - 6
Carefully pour the banana cake batter over the leche flan layer in the prepared pan. Tap the pan lightly on the counter to remove any large air pockets. Cover the pan tightly with aluminum foil.
⏱️ 5 min - 7
Preheat your oven to 160°C (320°F). Place the covered pan in a larger baking dish and fill the larger dish with hot water to create a bain-marie (water bath). Bake for 60-75 minutes, or until the cake is set and a toothpick inserted into the cake portion comes out clean.
⏱️ 75 min•🌡️ 160 - 8
Once baked, remove the pan from the oven and the water bath. Let the cake cool completely at room temperature. Once cooled, chill the Banana Cake Leche Flan in the refrigerator for at least 4-6 hours, or preferably overnight, to allow the flan to fully set.
⏱️ 360 min - 9
To serve, carefully invert the chilled Banana Cake Leche Flan onto a serving plate. Slice and enjoy!
⏱️ 2 min