Chocolate Baking Dessert Italian

Banana bread tiramisu

Name: Banana bread tiramisu recipe
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Cuisine: /italian
Ingredients: 150ml strong black coffee, cooled; 20.00 ml Marsala (Sicilian fortified wine, from bottle shops); 2 large egg yolks; 40.00 ml caster sugar; 250g mascarpone; 250ml thickened cream; Dark cocoa, to dust; 225g plain flour; 150g self-raising flour; 250g brown sugar; 2 tsp mixed spice; 1 tsp bicarb soda; 160ml milk; 2 large eggs, at room temperature, lightly beaten; 115g golden syrup; 75g salted butter, melted, cooled; 250.00 ml mashed overripe banana (about 3 bananas)

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by Lucy Nunes

Delicious Team

Jun 12, 2026

Here is a delicious way of transforming your favourite banana bread into the cutest tiramisu, perfect for entertaining. We baked a beautiful loaf of banana bread, but you could also buy a store-bought one to save time.

You’ll need to start this recipe at least 5 hours ahead, and you’ll need a 9cm-deep, 11.5cm x 20cm loaf pan and 6 x 200ml-capacity ramekins.

Credit: Alan Jensen

150ml strong black coffee, cooled
1 tbs Marsala (Sicilian fortified wine, from bottle shops)
2 large egg yolks
2 tbs caster sugar
1 cup (250g) mascarpone
1 cup (250ml) thickened cream
Dark cocoa, to dust

Banana bread

1 1/2 cups (225g) plain flour
1 cup (150g) self-raising flour
1 cup (250g) firmly packed brown sugar
2 tsp mixed spice
1 tsp bicarb soda
2/3 cup (160ml) milk
2 large eggs, at room temperature, lightly beaten
1/3 cup (115g) golden syrup
75g salted butter, melted, cooled
1 cup mashed overripe banana (about 3 bananas)

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 11.5cm x 20cm loaf pan. Line base and sides with 2 layers of baking paper, extending the paper 3cm above the edges of the pan.
2.

Combine flours, sugar, spice and bicarb in a large bowl. Make a well in the centre. Whisk milk, egg, golden syrup and butter in a large jug until smooth. Add to flour mixture and mix with a wooden spoon until well combined. Fold in banana. Spoon mixture into prepared pan, levelling top with a spatula.
3.

Bake for 50 minutes -1 hour, until a skewer inserted in centre of loaf comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool completely.
4.

Meanwhile, for the syrup, combine coffee and Marsala in a medium bowl.
5.

When ready to assemble, cut 4 x 1cm-thick slices of banana bread. Discard crust (or enjoy as a snack while putting tiramisus together). Whisk the yolks and sugar in a large bowl until pale, thick and tripled in volume. In a stand mixer fitted with the whisk attachment, whisk the mascarpone and cream until firm peaks form. Fold through the yolk mixture until combined.
6.

To assemble, break 6 small portions of banana bread from the 1cm-thick slices, dip very quickly in syrup and arrange in the base of each of 6 x 200ml-capacity serving bowls (or see recipe notes). Cover with half the mascarpone mixture. Repeat with remaining bread and syrup, then mascarpone mixture. Level surface with a spatula. Chill for at least 2 hours, or overnight.
7.

Bring to room temperature and sprinkle with cocoa to serve.