Amazingly delicious banana bread tiramisu! In general, this dessert does keep well for several days, but if you intend to serve them several days after assembling them, consider omitting the caramelized banana component to keep the dessert fresher longer.
For the Banana Bread:
- 4 large eggs, at room temperature
- 2 cups (14 oz.) granulated sugar
- 1/3 cup (2½ oz.) packed brown sugar
- 3 cups (24 oz.) mashed bananas (around 6 bananas)
- 1 cup (8 oz.) vegetable or liquid coconut oil
- 2 teaspoons vanilla extract (or rum extract)
- ¼ cup (2 oz.) Greek yogurt or sour cream
- 3 ¼ cups (13¾ oz.) all-purpose flour
- 2 teaspoons baking soda
- A pinch of salt
- 2 teaspoons ground cinnamon
For the Dulce de Leche Soaking Syrup:
- 14 oz dulce de leche or sweetened condensed milk
- ¼ cup milk
For the Caramelized Bananas:
- 2 tablespoons butter
- ¼ cup brown sugar
- 1 tablespoons rum (can substitute orange juice or water)
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 4 large or 5 medium bananas
For the Mascarpone Cream:
- 6 egg yolks, at room temperature
- 7 oz. (1 cup) granulated sugar
- 1 lb mascarpone cheese
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
- ¾ cup whipping cream
- 1½ cups heavy cream
- ½ cup powdered sugar
- Chocolate decorations (optional)
To Make the Banana Bread:
- Preheat the oven to 350°F/180°C/ Gas Mark 4. Then, spray (with nonstick cooking spray) two 9 by 5-in. loaf pans.
- Using an electric mixer, mix both sugars together with the eggs. Whisk them on medium speed until well combined, then turn the speed to low, place the mashed bananas and beat them in. To finish, mix the Greek yogurt, oil, and vanilla.
- In a separate bowl, beat together the flour, cinnamon, baking soda, and salt. Turn the mixer on low and put the dry ingredients; whisk until just a few streaks of flour remain. Then, stop the electric mixer and finish whisking by hand, scraping the sides and bottom of the bowl well with a spatula till all is well combined.
- Split the batter evenly between the 2 loaf pans. Place in the oven and bake for 50 to 60 minutes. If the tops are getting very dark during baking, use a foil to cover them loosely during the final baking stages.
- Cool on a wire rack for 15 minutes, then turn them out of the pans and leave them cool completely.
To Make the Dulce de Leche Soaking Syrup:
- If you are using bought dulce de leche, place it in a bowl and beat in the milk, till you get a thin consistency similar to heavy cream.
- If you’ll be preparing the dulce de leche yourself, plunge a can of sweetened condensed milk in a saucepan of water and bring to a simmer for 3 hours on the stovetop, applying more water if needed so that the can is covered all the time. After three hours remove the can out of the water, cool completely, then open and proceed as above.
To Make the Caramelized Bananas:
- Slice the bananas in 1/2, then cut the halves into 2 to3 pieces lengthwise; make them in two batches.
- Apply a saucepan over medium-high heat, and when hot, melt 1/2 of the butter in the pan.
- Put 1/2 of the sugar, vanilla, cinnamon, and rum, and stir until you get a bubbling syrup. Place ½ of the banana slices and cook for 30 seconds.
- Prudently turn the bananas over and then cook for an extra 60 seconds.
- Take the bananas out from the pan and recap the produced with the 2nd batch of bananas.
To Make the Mascarpone Cream:
- In a mixing bowl, beat the sugar and egg yolks on medium-high speed until they are thick and pale, around 2-3 minutes.
- Apply the mascarpone cheese, vanilla, and salt, and whisk on medium-low until the cheese is combined and the mix is free of lumps. Be careful – do not overbeat, or whisk too fast, because mascarpone can break if it’s overworked!
- Transfer it to another bowl, and in the same mixing bowl— apply the remaining ¾ cup heavy cream. Beat the cream to firm peaks, then gradually add it into the cheese in several batches.
To Assemble in Glass Cups:
- The simplest way to make these recipes is to assemble in six 10-oz cups or dishes. Slice the banana bread into ½-in. slices, then take a knife or round cutter to slice them into circles the similar width of the cups you’ll be using.
- Hold a banana bread circle in one hand, and slowly spoon dulce de leche soaking syrup over (you’re going for a quick soaking while you hold it). Apply a layer of banana bread into the bottom of each dish.
- Top each banana bread piece with 1 to 2 pieces of caramelized bananas. Spoon or pipe a layer of the mascarpone cream over the banana. When all of the bananas have mascarpone layer, repeat the procedure till you have made three layers of each. Ensure that you finish with a layer of mascarpone cheese.
- Beat the cream and sugar together until stiff peaks.
- Finish the tiramisus with a dollop of whipped cream and shaving or sprinkles. Place in the fridge for at least 2 hours. Serve.