Tiramisu Banana Bread
Easy
Coffee and banana are a fantastic pairing, as is creamy mascarpone cheese! This banana bread gets a light soaking of strong espresso and it’s then topped with a generous creamy crown and a light dusting of cocoa powder. If you’re looking for a pick-me-up for breakfast, try this tiramisu-inspired banana bread! Sponsored by Fyffes
PREP IN
10 MIN
COOK IN
75 MIN
SERVE
10-12
Tiramisu Banana Bread
Easy
Introduction
Coffee and banana are a fantastic pairing, as is creamy mascarpone cheese! This banana bread gets a light soaking of strong espresso and it’s then topped with a generous creamy crown and a light dusting of cocoa powder. If you’re looking for a pick-me-up for breakfast, try this tiramisu-inspired
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Ingredients
- 200g granulated white sugar
- 115g unsalted butter, softened
- 2 large eggs
- 4 large very ripe bananas, mashed
- 250g plain flour
- ¾ tsp baking soda
- ½ tsp baking powder
- Pinch of salt
- 125ml milk, room temp
- 1 tsp vanilla extract
- 3 shots espresso, cold
- 125g mascarpone cheese
- 125ml fresh cream
- 1tbsp caster sugar
- Cocoa, for dusting
TO FINISH:
Method
- 1. Pre-heat oven to 180°C / 160°C fan. Line a 2lb loaf tin with parchment paper. Tip: Not all 2lb loaf tins are created equally, the dimensions are often loosely based around the same numbers, but you will notice some 2lb loaf tins appear to be larger. Make sure to use a larger 2lb loaf tin for your banana bread to avoid overflowing.
- 2. In a large bowl, beat together sugar and butter until well creamed.
- 3. Beat in the eggs, scraping down the sides of the bowl as needed.
- 4. Mix in the mashed banana.
- 5. Add the flour, baking soda, baking powder and salt, beat just until combined.
- 6. Finally, add the milk and vanilla and beat just until combined.
- 7. Pour the batter into prepared tin.
- 8. Bake until a skewer inserted into the centre comes out clean, about 1 hour 15 minutes to 1 hour 30 minutes.
- 9. Leave to cool in baking tin on cooling rack for about 20-30 minutes.
- 10. While still in the tin, use a skewer to poke holes through the loaf, then slowly pour the espresso over the loaf and leave to soak in.
- 11. Once the coffee has soaked in, turn out loaf from the tin and leave to cool completely on a wire rack.
- 12. For the topping, whisk the mascarpone just until smooth, then add the cream and sugar. Whisk just until the mixture has thickened and peaks are firm but spreadable.
- 13. Spread the mascarpone topping on the cooled loaf then dust with cocoa powder.
