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Bananamisu

Prep time: 30 mins

Chill time: minimum 5 hours

Serves: 8-10 slices

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Born from my love of Banana bread and Tiramisu, we have the Bananamisu. Soft, spiced banana bread, layered with coffee-soaked biscuits, espresso mascarpone, and a caramel drizzle running through the middle. It's got all the cosy banana bread flavour you know, but dressed up into something that looks (and tastes) a lot fancier than the effort involved. This beauty even got a like from the one and only Bella Hadid, so, dare I say his recipe is Bella Hadid approved!

Ingredients

Banana Bread

  • 3 large ripe bananas
  • ⅓ cup coconut oil, melted
  • ½ cup maple syrup
  • ¼ cup milk
  • 2 eggs
  • 1 tsp vanilla paste
  • 1¼ cups almond flour
  • ¾ cup self-raising flour
  • ¼ tsp baking powder
  • 2 tsp cinnamon

Mascarpone Cream Filling

  • 250 g mascarpone
  • 250 mL thickened cream
  • ¼ cup maple syrup
  • 1 espresso shot
  • 1 tsp vanilla paste
  • 1 tsp cinnamon

Biscuit Layer

  • 12 savoiardi biscuits
  • 4 espresso shots (or strong coffee)
  • 4 tbsp maple syrup

Caramel Sauce

  • Homemade or store-bought caramel sauce

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

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

Coffee Soak

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

Assemble the Tiramisu

  1. Line a 1L loaf tin with baking paper, leaving overhang for easy removal.
  2. 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.
  3. Spread a thin layer of mascarpone cream over the banana bread.
  4. Quickly dip savoiardi biscuits into the coffee mixture (1–2 seconds only) and arrange tightly over the cream.
  5. Add another layer of mascarpone cream and drizzle with caramel sauce.
  6. Place the second banana bread layer on top and repeat with coffee soak, Mascarpone, soaked biscuits, more mascarpone and caramel.
  7. Finish with the final banana bread layer on top.

Serve

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

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FAQ's

Can I use a different filling instead of caramel?
Yes. The caramel adds a lovely sweetness, but you could swap it for a simple caramelised banana layer or even a chocolate ganache if you want to change up the flavour.

Why do I need to soak the biscuits so briefly?
A quick 1-2 second dip is enough to soften the biscuits without making them soggy -any longer and they'll fall apart rather than holding their shape in the layers.

Can I make this ahead of time?
Yes. It needs at least 5 hours in the fridge to set anyway, so making it the day before is ideal. Keep it covered and in the tin until you're ready to serve.

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