Banana Bread Tiramisu (Bananamisu)
This banana bread tiramisu replaces ladyfingers with slices of banana bread dipped in espresso, layered with mascarpone cream, and topped with cocoa powder.
Ingredients
Banana bread:
- 1 ½ cups Bananas mashed, ripe bananas
- 6 tablespoon Butter unsalted, melted
- ½ cup Granulated sugar
- ½ cup Brown sugar
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- ½ cup Greek yogurt
- 2 Eggs large
- 1 ⅔ cups Flour AP or cake flour
- 1 teaspoon Baking soda
For the mascarpone cream
- 9 oz Mascarpone cheese room temperature
- 1 ½ cups Heavy cream cold
- ⅓ teaspoon Salt
- 1 teaspoon Vanilla extract
- ½ cup Powdered sugar
Instructions
- Make the Banana Bread: Preheat the oven to 175°C (350°F) and line a loaf pan with parchment paper. In a large bowl, whisk together melted butter, mashed bananas, granulated sugar, brown sugar, salt, vanilla, Greek yogurt, and eggs until combined.
- Sift in flour and baking soda. Stir until just mixed.
- Pour into the pan and bake until a toothpick inserted into the center comes out clean. Cool completely.
- Make the Mascarpone Cream: In a large bowl or stand mixer, combine room-temperature mascarpone, powdered sugar, vanilla, and salt.
- Add the cold heavy cream and whip on medium-high speed until stiff peaks form. Stop mixing as soon as it holds its shape.
- Slice the Bread: Cut cooled banana bread into even ½-inch slices.
- Dip and Layer: Dip both sides of each banana bread slice quickly in room-temperature espresso (or brush generously with a pastry brush). Arrange an even layer along the bottom of a 10.5 x 7.5 baking dish.
- Add Cream & Repeat: Spread half of the mascarpone cream over the bread layer using an offset spatula. Top with a second layer of espresso-dipped banana bread, then spread the remaining mascarpone cream on top.
- Chill and Finish: Cover and refrigerate for at least 4 to 6 hours (preferably overnight). Right before serving, dust heavily with cocoa powder using a fine-mesh sifter.
Notes
- Digital Scale Precision: Weigh your flour, sugar, and mascarpone in grams using a digital kitchen scale for the most accurate crumb structure and cream stability.
- Cool the Bread Completely: Never layer warm banana bread with the mascarpone filling, or the heat will melt the whipped cream fats and cause the layers to collapse.
- Coffee Temperature: Allow the brewed espresso to cool completely to room temperature before dipping or brushing the banana bread slices.
- Dipping Technique: Use a quick dip (1–2 seconds per side) or a pastry brush to apply the coffee. Banana bread is softer than dry ladyfingers and will crumble if left in the liquid too long.
- Whipping Caution: Stop whipping the mascarpone cream as soon as stiff peaks form. High-fat mascarpone can split or curdle if over-mixed. If it breaks slightly, gently fold in a tablespoon of cold, unwhipped heavy cream by hand using a spatula.
- Chill for Clean Slices: Refrigerate the assembled dessert for at least 4 to 6 hours (ideally overnight) before serving. This gives the bread time to absorb the coffee and cream, making it much easier to slice cleanly.
- Dust Cocoa Powder Last: Wait to dust the cocoa powder over the top layer until right before serving so it stays powdery instead of absorbing surface moisture in the fridge.
Nutrition
Calories: 412kcalCarbohydrates: 42gProtein: 6gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 98mgSodium: 334mgPotassium: 151mgFiber: 1gSugar: 21gVitamin A: 962IUVitamin C: 2mgCalcium: 76mgIron: 1mg
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