Leche Nana Cake: Your Favourite Filipino Desserts in One
There are always new viral food trends coming up on the internet. One day you have the sushi bake, and then the next day you have the tortilla hack (which is pretty genius). What do these viral food trends have in common? They’re basically mash-ups of the classic recipes you already know and love. It makes sense that these go viral because they’re familiar and new at the same time.
Well, if that’s the formula for a recipe to go viral, then what if we can make our own mash-up of our favourite Filipino desserts?
Everybody loves a creamy leche flan, and it’s hard to resist a moist banana bread. So put them together and you get: the leche nana cake.
It took a few attempts to get it right, but that’s what this experiment is for. In the end, this is the recipe you can try so you can easily recreate it at home! Watch the video for the step-by-step tutorial, and scroll down for the complete recipe.
How to Make Leche Nana Cake
For our banana cake you’ll need:
- 1 ½ cup flour
- 1 cup packed brown sugar
- ½ tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 130g browned butter
- 2 large eggs
- 1 ½ cup overripe bananas, mashed and measured
- ½ cup sour cream
- 1 tsp vanilla extract
- Mix all the dry ingredients: flour, baking powder, baking soda, kosher salt, cinnamon.
- Mash the bananas and mix with brown sugar, browned butter, 2 egg yolks beated, sour cream and vanilla extract.
- Fold intro 2 egg whites beaten into soft peaks.
For the leche flan, you’ll need:
- 10 egg yolks
- 340ml evaporated milk
- 285ml sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tsp lime zest
- 10 tablespoons granulated sugar
- Start by placing all the sugar in your baking pan. I’m using a 9×3. Run this on your stove, slowly melting all of the sugar and making sure to not let it go too far. The most important thing is that the sugar granules are completely dissolve. After that, it’s really your choice. The darker it is, the more bitter it will become. Take it off, right before it’s the color you want it to be. Let this cool completely.
- Place the egg yolks in a bowl, and slowly beat them with a fork. During this whole process, if you want a perfect, meaning no lump leche flan, you have to beat this really slowly, to make sure that no bubbles form. Add in your milks, vanilla extra and zest. If you want something really smooth. Pass this through a strainer.
- Place your leche flan mix in the baking dish.
- Top slowly with banana mix.
- 160°C/320°F for about 45 minutes, in a bain marie, meaning in a tray filled with boiling water, reaching halfway up our cake pan.
- Take out when cake reaches internal temp of 200F or a stick comes out clean.