Banana Pudding Tiramisu

This banana-centered treat splits the difference between tiramisu and banana pudding, with ladyfingers in place of Nilla wafers and an almost-overload of banana in every bite. But what else would you expect from the best banana pudding tiramisu? There’s banana liqueur in the mascarpone filling, banana extract in the ladyfingers’ espresso-brandy soak, sliced bananas layered throughout and—the most creative aspect of all—blitzed banana chips in the cocoa powder topping. Yeah, we’re not messing around.

Banana pudding tiramisu has to be one of our favorite tiramisu variations. With so much banana flavor, it’s perfect for a spring dessert or no-bake summer treat when it’s just too hot to turn on the oven. Remember though, just like its two namesake desserts, banana pudding tiramisu must chill in the fridge for a few hours before it can be enjoyed, so build that time into your plans.

Ingredients for Banana Pudding Tiramisu

• Mascarpone: Mascarpone is the traditional sweet cheese used in classic tiramisu. Be mindful not to accidentally grab the espresso-flavored mascarpone when at the store—the packaging looks very similar!
• Egg yolks: Separate the egg whites from the yolks and save the egg whites for another recipe, like French macarons or a pretty chiffon cake.
• Banana liqueur: This is our trick for getting a ton of banana flavor without having to deal with mushy, overly ripe bananas. Banana liqueur is sometimes labeled “crème de banana,” and it’s made out of bananas, sugar, and brandy or rum.
• Heavy whipping cream: Heavy whipping cream helps fluff up the mascarpone layer so it’s fluffy and soft instead of cheesy and dense.
• Ladyfingers: Ladyfingers are a type of cake called a biscuit cake (the French word biscuit pronounced as bis-kwee). Purchase ladyfingers from the store or try your hand at homemade ladyfingers. If they come out wonky-looking, don’t worry because they get completely covered by the tiramisu layers.
• Brandy: We soak the ladyfingers in a little brandy for an extra hit of booze.
• Espresso powder: As well as soaking in the brandy, the ladyfingers soak in espresso. If you’re not super familiar with tiramisu, the ladyfingers always soak in some sort of strongly flavored liquid (usually espresso) for a few seconds before being built into the dessert.
• Bananas: Classic banana pudding uses bananas that are just ripe enough to have spots all over them. Less mature bananas won’t be sweet enough for the banana pudding tiramisu, but too-ripe bananas won’t cut nicely.
• Banana chips: Find banana chips in the snack aisle of the grocery store. We grind them up in a food processor with cocoa powder to add more banana flavor to the tiramisu without compromising the traditional topping.

Directions

Step 1: Cook the egg yolks

Let the mascarpone cheese tubs stand at room temperature for about 30 minutes.

During the last 15 minutes, set up a double boiler with a bowl sitting over a pot of simmering water, making sure the water doesn’t touch the bowl. In the bowl, whisk together the egg yolks, 1/2 cup sugar, 2 tablespoons banana liqueur and salt until the mixture is thickened to the ribbon stage and a thermometer reads 160°F.

Editor’s Tip: You’ll know you’ve reached the ribbon stage when you pick up the whisk and let the mixture fall. It should fall in a slow, solid trail like a ribbon. The fallen ribbon will hold its shape for a few seconds before sinking back into the mixture.

Step 2: Finish the mascarpone filling

Remove the bowl from the heat, then stir in one tub of the mascarpone cheese and the banana extract until the mixture is completely smooth.

In a large bowl, use a hand mixer or stand mixer to beat the heavy whipping cream and remaining 2 tablespoons of sugar until soft peaks form.

Switch to a rubber spatula and fold the remaining tub of mascarpone into the egg mixture. If the mixture separates, gently whisk the mixture over a double boiler until it’s smooth, two to three minutes.

Let the mixture stand for 15 minutes. Fold the cream and egg mixtures together until smooth.

Step 3: Soak the ladyfingers and assemble

In a shallow dish, whisk together the brandy, instant espresso powder and remaining 1/2 cup banana liqueur. Briefly dip 12 ladyfingers into the mixture and place them in the bottom of a 9-inch square baking dish.

Editor’s Tip: Soak the ladyfingers for only a few seconds on each side. They can quickly over-saturate, turning them into mush, so don’t leave them for too long!

Top those ladyfingers with half the banana slices. Spread half the mascarpone mixture over the top, evenly, making sure to reach the corners. Repeat the layers once more, then refrigerate the tiramisu, covered, for six hours or overnight.

Step 4: Finish with the topping

In a food processor, blitz the banana chips into a fine powder, then add the cocoa powder and blitz once more until everything is combined. Using a fine mesh sieve, evenly dust the banana cocoa over the tiramisu just before serving.

Recipe Variations

• Add a crunchy layer: Want a little more texture in this banana pudding tiramisu? Chop toasted macadamia nuts, almonds or candied pecans and add them on top of the banana layers when building.
• Include a sauce: Deepen the flavor of the tiramisu by drizzling dulce de leche or salted caramel sauce on top of the sliced banana layers. Even something a little more savory, like miso caramel, would be excellent here.
• Make individual servings: Attending a fancy party? Build this tiramisu in elegant glasses so everyone has their own pretty portion.

How to Store Banana Pudding Tiramisu

Store leftover banana pudding tiramisu in the fridge for up to three days. Make sure to cover it tightly in its pan with storage wrap, or transfer slices to an airtight container. The banana cocoa powder will soak into the topping a little bit, but it’s still edible. Enjoy straight from the fridge!

Can you make banana pudding tiramisu ahead of time?

Yes, you can make banana pudding tiramisu ahead of time. You do have to let the tiramisu chill in the fridge overnight, but you can realistically make it about 24 hours in advance of serving. Just make sure it’s kept tightly covered in the fridge so the mascarpone layers do not absorb lingering fridge smells, and wait to dust the top with the banana cocoa powder just until you’re about to serve. You can make the banana cocoa powder a day in advance too!

Banana Pudding Tiramisu Tips

Can you make banana pudding tiramisu gluten-free?

Yes, you can make banana pudding tiramisu gluten-free. Use gluten-free ladyfingers and make sure all other packaged goods are certified gluten-free. As far as the brandy and banana liqueur, spirits do not usually label themselves as gluten-free, but celiac.com suggests these spirits are “considered safe for celiacs.”

Won’t the banana slices turn brown?

No, the banana slices won’t turn brown as they sit in the banana pudding tiramisu. Since they’re completely covered on all sides, they’re not exposed to the air, which would otherwise oxidize the bananas and turn them brown. However, if you decorate the tiramisu with banana slices, those on top will turn brown after a while since there is nothing covering them.

How do you serve banana pudding tiramisu?

Serve banana pudding tiramisu cold from the fridge. Offer guests a little dulce de leche, salted caramel sauce or homemade whipped cream to go on top. For drinks, serve after-dinner drinks like brandy or opt for a banana cocktail that matches the theme, like a tropical banana daiquiri. Sweet wines would pair well, too, like ice wine or a late harvest Riesling.