Recipe | ☕️Tiramisu Banana Bread🍌
While staring at the ripe banana in my fruit basket, a part of me wants to make a boring (but delicious) banana bread and another part wants something more interesting. So there it is, a Tiramisu Banana Bread is born✨ It gives you the sweetness from the ripe banana, which goes perfectly with the light mascarpone cream, and surprises you with the chocolate ganache center✨ This IS what you need right now🤤Here’s how to make it👇
🔶You’ll need (for a 6 x 3” cake):
🔸For the banana bread:
20g heavy whipping cream
40g chocolate chips
1 (about 100-120g) overripe banana, mashed
1 egg, room temperature
25g sugar
20g brown sugar
12g unsalted butter, melted
85g all-purpose flour
1g baking powder
1g baking soda
A pinch of salt
10g water
5g sugar
1g instant coffee powder
🔸For the mascarpone cream:
50g mascarpone cheese, room temperature
25g heavy whipping cream
5g sugar
🔸For decoration:
Cocoa powder
🔶You’ll do:
1. In a small microwave-safe bowl, add the 20g of heavy whipping cream, and microwave it for 20-30 seconds or until it’s lightly bubbling. Add the chocolate chips to the bowl, let them sit for about a minute, and mix well. Set the chocolate ganache aside.
2. In a mixing bowl, add the mashed banana, egg, sugar, and brown sugar, and mix well. Add the unsalted butter and keep mixing. Then, add the all-purpose flour, baking powder, baking soda, a pinch of salt, and mix until everything’s combined.
3. Preheat the oven to 355°F. Transfer 1/2 of the banana bread batter to a piping bag and 2/3 of the chocolate ganache to another piping bag. Next, mix the remaining banana bread batter and chocolate ganache, and transfer the chocolate banana bread batter to a piping bag.
4. In a lined 6 x 3” cake pan, pipe the plain banana bread batter in a layer, and then pipe the chocolate ganache in the center. After that, pipe the chocolate banana bread on top. Bake at 355°F for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. While the banana bread is in the oven, add 10g of water and 5g of sugar to a microwave-safe bowl and microwave them for 20-30 seconds, and stir them until the sugar is dissolved. Add the instant coffee powder and mix well. Once the banana bread is done, transfer it to a cooling rack, brush the coffee on the outside, and cool completely.
6. To make the mascarpone cream, add all ingredients to a mixing bowl, and mix them with a handheld mixer until soft peaks form. Transfer the mascarpone cream to a piping bag.
7. On the cool banana bread, pipe the mascarpone cream on top, and dust cocoa powder generously over the top.
Enjoy!😍
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Hey fellow bakers! I've been absolutely hooked on this Tiramisu Banana Bread recipe I shared, and I wanted to add a few extra tips and tricks that I've picked up along the way to make sure your bake is just as dreamy. Sometimes, a recipe needs a little extra love to go from good to absolutely unforgettable, right? My Pro-Tips for a Perfect Tiramisu Banana Bread: The Magic of Overripe Bananas: Seriously, don't skimp on the ripeness! The browner your bananas are, the sweeter and more moist your banana bread will be. This natural sweetness is crucial for balancing the coffee and chocolate flavors, creating that perfect "Tiramisu Banana Bread" experience. If your bananas aren't quite ready, you can bake them at 300°F (150°C) for 15-20 minutes until their skins turn black – a little trick I learned! Don't Skip the Coffee Brush! This step might seem minor, but it’s what truly infuses that authentic tiramisu flavor into your banana bread. If instant coffee isn't your jam, a shot of cooled, strong espresso works wonders and adds an even richer coffee note. Just make sure the bread has cooled a bit so it absorbs the liquid nicely without getting soggy. Mastering the Mascarpone Cream: This is the crowning glory! Ensure your mascarpone cheese is at room temperature – it mixes so much smoother. When whipping, use a handheld mixer on medium speed and watch it closely. You're aiming for soft, fluffy peaks, not stiff ones. Overbeating can cause it to split and become grainy, which no one wants! Beat just until it holds its shape. Getting Your Ganache Just Right: If your chocolate ganache seems too thick to pipe easily, warm it gently in the microwave for 5-10 seconds or add a tiny splash (half a teaspoon) of warm heavy cream and stir until smooth. If it’s too runny, pop it into the fridge for 5-10 minutes, stirring occasionally, until it reaches a pipeable consistency. Making This Tiramisu Banana Bread Uniquely Yours: Flavorful Variations: A Nutty Crunch: For those who love a little texture, fold in about 1/2 cup of chopped walnuts or pecans into your banana bread batter. The crunch complements the soft bread and creamy topping beautifully. A Hint of Spice: A pinch of cinnamon or a dash of nutmeg in the banana bread batter can elevate the warm, comforting flavors of the bananas and coffee. For the Adults: A Boozy Kick! If you're making this for an adult crowd, consider adding a tablespoon of Kahlua, dark rum, or even a coffee liqueur to your coffee syrup. It adds a sophisticated depth often found in traditional tiramisu. Brighten It Up with Citrus: A little finely grated orange or lemon zest mixed into the mascarpone cream can add a surprising and delightful brightness that cuts through the richness. Serving and Storage Secrets: This Tiramisu Banana Bread is absolutely divine served chilled, allowing all those incredible flavors to meld together perfectly. I find it's the ultimate treat with my morning coffee or a luxurious afternoon pick-me-up. For storage, simply place any leftovers in an airtight container in the fridge, where it will stay delicious for up to 3-4 days. Honestly, I think it tastes even better the next day as the coffee and chocolate notes deepen! You can also freeze individual slices of the un-frosted banana bread for up to a month. Just thaw them out and add the fresh mascarpone cream and a dusting of cocoa when you're ready for a quick, decadent dessert.
