Indulge in a dessert that redefines deliciousness! This Banana Bread Tiramisu is a quick, no-bake masterpiece that’s bursting with rich, comforting flavor. Imagine layers of rum-spiked cinnamon milk, soft ladyfingers, fresh bananas, and a billowy banana mascarpone cream, it’s the elegant, make-ahead treat that tastes just like homemade banana bread.
Table of Contents
Why You Will Love This Recipe
As a tiramisu purist, I was initially skeptical about a version without coffee. But one bite of this creation, inspired by a beloved loaf of banana bread, completely won me over. It has become my signature dessert for dinner parties because it can be made days in advance, and the look of sheer delight on my guests’ faces when they taste it is absolutely priceless.
Ingredients
Cinnamon Milk:
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup spiced rum, such as Captain Morgan (optional)
Banana Mascarpone:
- 1 medium ripe banana
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream, chilled
- 1 (8-ounce) package mascarpone cheese, at room temperature
- 2 teaspoons vanilla extract
Assembly:
- 1 (7 ounce) package Savoiardi ladyfingers (about 24)
- 5 medium ripe bananas, sliced, divided
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Step-by-step instructions for making the recipe
- Make the Cinnamon Milk: In a jar with a lid, combine the milk, sugar, and 1/2 teaspoon cinnamon. Shake vigorously for about 1 minute until the sugar has dissolved.
- Add the spiced rum (if using) to the jar and shake once more to combine. Set aside.
- Make the Banana Mascarpone: In the bowl of a stand mixer fitted with a whisk attachment, combine 1 medium banana and the 1/2 cup of sugar. Beat on medium-high speed for about 1 minute until smooth.
- Add the chilled heavy whipping cream to the bowl. Beat on high speed until stiff peaks form, about 2 minutes.
- Add the mascarpone cheese and vanilla extract to the whipped cream mixture. Beat on medium speed for about 20 seconds, just until the mixture is soft, smooth, and billowy. Be careful not to overmix. Cover and refrigerate until ready to use.
- Assemble the Tiramisu: Quickly dip half of the ladyfingers, one at a time, into the cinnamon milk. Let each one sit for about 2 seconds total—just long enough to absorb the liquid but not become soggy.
- Arrange the dipped ladyfingers in a single layer in an 8×8-inch baking dish, trimming them as needed to fit neatly.
- Top the ladyfinger layer with an even layer of sliced bananas from 2 of the bananas.
- Spoon half of the banana mascarpone cream (about 2 cups) over the bananas. Use an offset or flexible spatula to spread it into a smooth, even layer.
- Repeat the layers: Dip and arrange the remaining ladyfingers, top with sliced bananas from 2 more bananas, and finish with the remaining banana mascarpone cream, spreading it evenly.
- In a small bowl, stir together the 2 teaspoons of cinnamon and the nutmeg. Spoon the mixture into a fine-mesh sieve and dust it evenly over the entire top layer of the tiramisu.
- Loosely cover the dish with plastic wrap and refrigerate for at least 8 hours, or up to 3 days.
- Just before serving, top with the remaining sliced banana. Cut into squares and serve chilled.
Banana Bread Tiramisu
Ingredients
Equipment
Method
- Make the Cinnamon Milk: In a jar with a lid, combine the milk, sugar, and 1/2 teaspoon cinnamon. Shake vigorously for about 1 minute until the sugar has dissolved.1/2 cup whole milk, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon
- Add the spiced rum (if using) to the jar and shake once more to combine. Set aside.1/4 cup spiced rum
- Make the Banana Mascarpone: In the bowl of a stand mixer fitted with a whisk attachment, combine 1 medium banana and the 1/2 cup of sugar. Beat on medium-high speed for about 1 minute until smooth.1 medium ripe banana, 1/2 cup granulated sugar
- Add the chilled heavy whipping cream to the bowl. Beat on high speed until stiff peaks form, about 2 minutes.1 cup heavy whipping cream, chilled
- Add the mascarpone cheese and vanilla extract to the whipped cream mixture. Beat on medium speed for about 20 seconds, just until the mixture is soft, smooth, and billowy. Cover and refrigerate until ready to use.1 (8 ounce) package mascarpone cheese, at room temperature, 2 teaspoons vanilla extract
- Assemble the Tiramisu: Quickly dip half of the ladyfingers, one at a time, into the cinnamon milk. Let each one sit for about 2 seconds total.1 (7 ounce) package Savoiardi ladyfingers
- Arrange the dipped ladyfingers in a single layer in an 8×8-inch baking dish, trimming them as needed to fit neatly.
- Top the ladyfinger layer with an even layer of sliced bananas from 2 of the bananas.5 medium ripe bananas, sliced, divided
- Spoon half of the banana mascarpone cream over the bananas. Use an offset or flexible spatula to spread it into a smooth, even layer.
- Repeat the layers: Dip and arrange the remaining ladyfingers, top with sliced bananas from 2 more bananas, and finish with the remaining banana mascarpone cream, spreading it evenly.1 (7 ounce) package Savoiardi ladyfingers, 5 medium ripe bananas, sliced, divided
- In a small bowl, stir together the 2 teaspoons of cinnamon and the nutmeg. Spoon the mixture into a fine-mesh sieve and dust it evenly over the entire top layer of the tiramisu.2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg
- Loosely cover the dish with plastic wrap and refrigerate for at least 8 hours, or up to 3 days.
- Just before serving, top with the remaining sliced banana. Cut into squares and serve chilled.5 medium ripe bananas, sliced, divided
Notes
FAQ
How important is the 8-hour chilling time?
It is crucial! This time allows the ladyfingers to fully soften and the flavors to meld together beautifully, creating the classic, luxurious tiramisu texture. Skipping this step will result in a much less cohesive dessert.
My mascarpone mixture looks curdled. What happened?
This can happen if the mascarpone is too cold when added. Ensure it is at room temperature. If it does curdle slightly, don’t worry—the texture will still be delicious after chilling, and the visual layers will be fine once assembled.
Can I use something other than ladyfingers?
Ladyfingers are traditional, but in a pinch, you could use a dry pound cake or sponge cake sliced into strips. The texture and absorption will be different, but it will still work.