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Banana Bread Tiramisu (Bananamisu)
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mascarpone creamtiramisu

Shared by TopBanana on Oct 13, 2026

Adapted from a recipe by: Or from Rich & Delish

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Banana Bread Tiramisu (Bananamisu)

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Difficulty
Simple
Serves
12
Ready in
31 mins

Tiramisu, but make it banana bread. Instead of ladyfingers, slices of banana bread get a quick dip in espresso, then get layered with creamy mascarpone and finished with a dusting of cocoa. Day-old banana bread works best here.

Equipment

  1. Offset Spatula (opens in a new window)
  2. Fine-Mesh Sifter (opens in a new window)
  3. 5" X 7" Baking Dish (opens in a new window)
  4. Parchment Paper
  5. Digital Kitchen Scale (opens in a new window)
  6. Mixing Bowls (opens in a new window)
  7. Wire Whisk
  8. Electric Hand Mixer Or Stand Mixer (opens in a new window)
  9. Pastry Brush Or Shallow Bowl For Dipping

Steps

  1. Preheat the oven to 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.

  2. Sift the flour and baking soda into the banana mixture and stir just until there are no dry streaks left.

  3. Pour the batter into your pan and bake until a toothpick poked into the center comes out clean. Let it cool completely.

  4. While the bread cools, make the cream. In a large bowl or stand mixer, combine the room-temperature mascarpone, powdered sugar, vanilla, and salt.

  5. Cut the cooled banana bread into even ½-inch slices.

  6. Pour in the cold heavy cream and whip on medium-high until you get stiff peaks. Stop as soon as it holds its shape.

  7. Quickly dip each slice in the room-temperature espresso on both sides, or brush it on with a pastry brush. Lay the slices in an even layer in the bottom of a 10.5 x 7.5-inch baking dish.

  8. Spread half the mascarpone cream over the bread with an offset spatula. Add a second layer of espresso-dipped slices, then spread the rest of the cream on top.

  9. Cover and refrigerate for at least 4 to 6 hours, or overnight if you can. Right before serving, dust the top generously with cocoa through a fine-mesh sifter.

Notes

  • Weigh your flour, sugar, and mascarpone in grams if you can. A kitchen scale makes a real difference in how the bread bakes and how well the cream holds up.

  • Let the banana bread cool all the way before you start layering. If it's even a little warm, the mascarpone cream will melt and the whole thing will slump.

  • Same goes for the espresso. Let it cool to room temp before it goes anywhere near the bread.

  • Banana bread is a lot softer than ladyfingers, so don't let it soak. A quick dip of a second or two per side is plenty, or just brush the coffee on with a pastry brush.

  • Stop whipping the mascarpone cream as soon as you get stiff peaks. Mascarpone can turn grainy if you overdo it. If that happens, gently fold in a tablespoon of cold heavy cream with a spatula and it should come back together.

  • Give it at least 4 to 6 hours in the fridge, or overnight if you can wait. The bread soaks up the coffee and cream, and you'll get much cleaner slices.

  • Hold off on the cocoa until right before serving. If it sits in the fridge, it soaks up moisture and loses that dusty look.