Banana Tiramisu Cake

There are a very few people on this planet who woudn’t have tasted a Tiramisu. But I’m not sure how many people would have tasted it this way. Well, a banana tiramisu cake is the best of both worlds. A moist, delicious banana cake topped with coffee soaked sponge fingers, slathered with a creamy mascarpone frosting and generous dusting of cocoa powder. And believe me, it works like magic!

I find it a genius idea to make an entire layer out of just sponge finger biscuits without the hassle of having to bake. To be honest, I think this technique can be replicated with any cake as the base. I would love to try a chocolate one. If you avoid eggs in your baked goods, an egg free cake would be a perfect base.

If you love cakes with bananas, you will love my Easy Banana Cake with Tahini Frosting or my Banoffee Pie with Nutella Mousse

Banana Tiramisu Cake
Makes an 8 inch round cake

Banana Cake
125 g butter, melted
3/4 cup (150 g)castor/granulated sugar
3/4 cup (165 g) brown sugar
2 large ripe bananas (about 1 and 1/4), mashed
2 eggs
1 tsp vanilla extract
1/2 cup (120 ml) buttermilk
1 and 1/2 cups (183 g) self-raising flour
1/2 tsp soda bicarbonate

Coffee Layer
2 tsp instant coffee powder
3/4 cup (180 ml )water
1/4 cup (55 g) brown sugar
8-10 sponge finger biscuits

Mascarpone layer
250 g tub mascarpone
1/2 cup (120 ml) thickened cream/ heavy cream
2 tbsp (30 g) castor/granulated sugar
1 tsp vanilla extract
Cocoa powder, to dust

To make the banana cake : Preheat the oven to 350°F (177°C). Grease the base and sides of an 8-inch (20-cm) round pan with 3-inch (8-cm) height and line the base with baking paper.

Place the butter, sugars, banana, eggs and vanilla in a large bowl and whisk until well blended and smooth. Add the buttermilk and whisk again. Fold in the self raising flour and bicarbonate soda until just combined. Do not over mix.

Transfer the mixture into the prepared pan. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Remove the cake from the oven. Run a blunt knife around the edges to loosen but leave aside in the pan for 10 minutes to cool slightly. Turn onto a wire rack to cool completely. Using a skewer, poke holes into the cake.

To make the tiramisu layer– Combine the coffee, water and sugar in a medium saucepan and warm over low heat. Bring to a simmer. Remove from heat and allow to cool slightly, about 10 minutes.

Use an electric mixer to whisk the mascarpone and cream in a bowl. Add the sugar and vanilla and whisk until soft peaks form.

Dip sponge finger biscuits, 1 at a time, in coffee mixture. Arrange over the cooled banana cake trimming to fit if necessary.  Spread the mascarpone mixture over the sponge fingers. Dust with cocoa powder.