Step 1: Make the Sponge Cake

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, beat egg yolks with ¾ cup of sugar until pale and fluffy. Mix in milk and vanilla.

4. In a separate bowl, beat egg whites until soft peaks form, then add the remaining ¼ cup sugar and beat until stiff peaks form.

5. Gently fold the egg whites into the yolk mixture, then fold in the dry ingredients until just combined.

6. Pour the batter into the prepared dish and bake for 25–30 minutes, or until a toothpick comes out clean.

7. Cool the cake slightly before soaking.

Step 2: Soak the Cake with Banana Tres Leches

1. While the cake is still warm, poke holes all over the surface using a fork or skewer.

2. In a large measuring cup or bowl, whisk together the evaporated milk, condensed milk, heavy cream, and mashed bananas.

3. Slowly pour the banana tres leches mixture over the cake, allowing it to absorb completely.

4. Cover and refrigerate for at least 2 hours or overnight for best flavor.

 Step 3: Make the Banana Pudding Cream Cheese Topping

1. In a medium bowl, whisk together the banana pudding mix and cold milk until thickened (about 2–3 minutes).

2. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

3. Fold the pudding into the cream cheese mixture. Then fold in the heavy whipping cream until fully combined and light.

Step 4: Assemble and Garnish

1. Once the cake is fully chilled and soaked, spread the banana pudding topping evenly over the surface.

2. Sprinkle generously with crushed vanilla wafers.

3. Top with fresh banana slices just before serving, if desired.