Instructions

• Preheat oven to 350°F (175°C). Spray an 8×11-inch baking dish (or a similar-sized dish) with nonstick spray and set aside.
• In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Set the dry mixture aside.
• In a clean bowl, use an electric mixer or hand mixer to beat the 2 egg whites until stiff peaks form. Transfer the beaten egg whites to a separate bowl and set aside.
• In the mixer bowl (or another large bowl), combine the 2 egg yolks, 1/2 cup brown sugar, and 1/4 cup granulated sugar. Beat on medium speed until the mixture is creamy and well combined.
• Add 2 teaspoons vanilla extract and the 4 bananas, mashed (about 1 1/4 cups) to the yolk-sugar mixture and mix on low until incorporated.
• With the mixer on low, add the cooled 1/2 cup (1 stick) brown butter and mix just until combined.
• Add half of the dry flour mixture to the batter and mix briefly on low. Pour in the 2/3 cup milk (whole, 2%, soy, or almond) and mix on low. Add the remaining dry ingredients and mix until just combined. Do not overmix.
• Remove the bowl from the mixer and gently fold the beaten egg whites into the batter with a large spatula until no large streaks of egg white remain.
• Pour the batter into the prepared baking dish, smoothing the top. Bake for 25–30 minutes, or until the cake is set in the center and slightly golden. A tester inserted into the center should come out with a few moist crumbs but not raw batter.
• Remove the cake from the oven and let it cool slightly in the pan for 10–15 minutes. You may leave the cake in the pan or carefully invert it onto a rimmed platter—either is fine. Let the cake cool completely.
• Once the cake is completely cool, use a fork to poke many holes all over the top of the cake.
• In a large measuring cup or bowl, whisk together 1/2 cup light coconut milk, 1/2 cup sweetened condensed milk, and 1/2 cup evaporated milk. Pour the milk mixture evenly over the cake, allowing it to seep into the holes. Refrigerate the cake and let it set for about 45 minutes.
• To make the whipped topping, add 1 1/2 cups cold heavy whipping cream to a chilled mixing bowl and beat until stiff peaks form (about 3–4 minutes). Add 2 tablespoons powdered sugar and beat briefly on medium just to combine. Spread the whipped cream evenly over the soaked cake.
• To make the caramelized bananas, heat a saucepan over medium heat. Add 3 tablespoons unsalted butter and let it melt and begin to sizzle. Add the 3 firm, sliced bananas, 3 tablespoons brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Cook, gently tossing or stirring occasionally, for about 4–5 minutes until the bananas are golden and coated in caramel. Remove from heat and let cool slightly.
• Spoon the caramelized bananas over the top of the cake or serve them alongside as a garnish. Store the cake in the refrigerator. If desired, let refrigerated slices sit at room temperature for 30–60 minutes before serving for a softer texture.