Method

Banana Bread

1. Preheat the oven to 180°C and line a 1L loaf tin with baking paper.
2. In a large bowl, mash the bananas until smooth. Add coconut oil, maple syrup, milk, eggs, and vanilla. Whisk until combined.
3. Add almond flour, self-raising flour, baking powder, and cinnamon. Gently fold until just combined.
4. Pour into the tin and bake for 45–55 minutes, or until golden and a skewer inserted comes out clean. If making homemade caramel sauce, make it during this time.
5. Allow to cool completely before slicing.

Mascarpone Cream

6. In a bowl, whisk mascarpone, cream, maple syrup, espresso, vanilla, and cinnamon until smooth and slightly thickened. Do not overwhip.

Coffee Soak

7. In a shallow bowl, combine espresso and maple syrup. Stir well.

Assemble the Tiramisu

8. Line a 1L loaf tin with baking paper, leaving overhang for easy removal.
9. Slice the banana bread horizontally into 3 even layers (approx. 0.5–1 cm thick) to fit your tin. Place one layer at the base and add 2tbsp of your coffee over the top to keep it moist.
10. Spread a thin layer of mascarpone cream over the banana bread.
11. Quickly dip savoiardi biscuits into the coffee mixture (1–2 seconds only) and arrange tightly over the cream.
12. Add another layer of mascarpone cream and drizzle with caramel sauce.
13. Place the second banana bread layer on top and repeat with coffee soak, Mascarpone, soaked biscuits, more mascarpone and caramel.
14. Finish with the final banana bread layer on top.

Serve

15. Cover and refrigerate for at least 5 hours, or ideally overnight, until set.
16. Carefully turn out onto a serving plate.
17. Top with remaining mascarpone cream and an extra drizzle of caramel before slicing and serving.