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Easy Banana Tiramisu Recipes

Updated on December 30, 2016
Banana Bread Tiramisu
Banana Bread Tiramisu

Banana Bread Tiramisu

Ingredients

Produce

  • 24 oz Bananas, ripe
  • 4 Large or 5 medium bananas

Refrigerated

  • 6 Egg yolks
  • 4 Eggs, large

Baking & Spices

  • 13 3/4 oz All-purpose flour
  • 2 tsp Baking soda
  • 2 1/2 oz Brown sugar, packed
  • 1/4 cup Brown sugar
  • 1 Chocolate pearls or other chocolate decorations
  • 2 tsp Cinnamon, ground
  • 1/4 tsp Cinnamon
  • 21 oz Granulated sugar
  • 1/2 cup Powdered sugar
  • 3/4 tsp Salt
  • 5 tsp Vanilla

Oils & Vinegars

  • 8 oz Vegetable or liquid coconut oil

Bread & Baked Goods

  • 1 Acetate cake collar strips

Dairy

  • 2 tbsp Butter
  • 14 oz Dulce de leche or sweetened condensed milk
  • 2 oz Greek yogurt or sour cream
  • 2 1/4 cup Heavy cream
  • 1 lb Mascarpone cheese
  • 1/4 cup Milk

Beer, Wine & Liquor

  • 1 tbsp Rum

Instructions

To Make the Banana Bread:

  1. Preheat the oven to 350 F and spray two 9x5-inch loaf pans with nonstick cooking spray. Combine the eggs and both sugars in the bowl of a large stand mixer fitted with the paddle attachment. Beat them on medium speed until well-mixed, then turn the speed to low, add the mashed bananas and mix them in. Finally, mix in the oil, vanilla extract, and Greek yogurt.
  2. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. With the mixer running on low, add the dry ingredients and mix until just a few streaks of flour remain. Stop the mixer and finish mixing by hand, scraping the bottom and sides of the bowl well with a spatula until everything is well-incorporated.
  3. Cool the loaves on a wire rack for 20 minutes, then turn them out of the pans and let them cool completely.

To Make the Caramelized Bananas:

  1. Slice the bananas in half, then cut the halves into 2-3 pieces lengthwise. So as not to overcrowd the bananas while cooking, make them in two batches. Place a large saucepan over medium-high heat, and once hot, melt half of the butter in the pan. Add half of the sugar, rum, vanilla extract, and cinnamon, and stir until you have a bubbling syrup. Add half of the banana slices and cook them, undisturbed, for 30 seconds.
  2. Lift up the chocolate-covered strip of acetate and carefully place one edge against the side of the tiramisu, pressing the wet chocolate directly against the edge. Wrap it entirely around the tiramisu and press the ends together. Tape the outside of the acetate strip to secure it around the sides of the tiramisu. Place the dessert in the refrigerator to fully set the chocolate for at least 25 minutes. As you get more comfortable with the prodedure, you can do several at once instead of one at a time.
  3. Once the chocolate is firm, peel back the tape and carefully unwind the strip of acetate, peeling it off of the chocolate. Once all of the tiramisus are unwrapped, top them with whipped cream and chocolate pearls or other decorations.

Banana Pudding Tiramisu
Banana Pudding Tiramisu

Banana Pudding Tiramisu

Ingredients

Produce

  • 3 Bananas

Refrigerated

  • 4 Eggs

Baking & Spices

  • 1 cup All-purpose flour
  • 3/4 tsp Baking powder
  • 12 2/3 tbsp Granulated sugar

Snacks

  • 1 Recipe ladyfingers
  • 3 cups Vanilla wafers, mini

Dairy

  • 3 1/2 cups Double creme
  • 2 cups Mascarpone cheese

Desserts

  • 1 box Banana cream pudding, instant
  • 1 box Vanilla pudding, instant

Beer, Wine & Liquor

  • 1/4 cup Bourbon

Other

  • Lady Fingers

Instructions

  1. For the Lady Fingers:
  2. Preheat oven to 400 F.
  3. Line two large baking sheets with parchment paper.
  4. Fit large pastry bag with a plain 1/2 inch round tube.
  5. Place egg whites in a stand mixer with whisk attachment and beat on high until soft peaks start to form.
  6. Slowly add 2 TBSP of the sugar and continue beating until stiff and glossy. Place into a large bowl and clean out the mixer bowl.
  7. Using the stand mixer with the paddle attachment, beat egg yolks and remaining sugar. Beat until the mixture becomes pale yellow in color.
  8. In a small bowl, whisk together flour and baking powder.
  9. Fold half the egg whites into the egg yolk mixture.
  10. Fold in flour, and then add the remaining egg whites.
  11. Transfer mixture to the pastry bag and pipe ladyfingers (I made mine a little large to take more space in the tiramisu) onto the prepared baking sheet.
  12. Bake for 8-10 minutes depending on your oven.
  13. Let ladyfingers cool completely before making tiramisu.
  14. For the tiramisu:
  15. In a stand mixer using the whisk attachment beat together 2 cups heavy cream.
  16. Add the vanilla pudding and beat until the pudding is fully incorporated and stiff peaks form. Put into a separate bowl.
  17. Rinse out the mixer bowl and dry.
  18. Add 2 cups heavy whipping cream and using the whisk attachment beat until soft peaks form.
  19. Add the banana pudding and beat until incorporated.

White Chocolate Tiramisu Trifle With Spiced Pears
White Chocolate Tiramisu Trifle With Spiced Pears

White Chocolate Tiramisu Trifle With Spiced Pears

Serves 10-12

Ingredients

Produce

  • 5 Anjou pears (3 to 31/4 pounds), large firm but ripe

Baking & Spices

  • 12 Cardamom pods, whole green
  • 2 Cinnamon sticks
  • 1 tbsp Powdered sugar
  • 1 1/4 cups Sugar
  • 1/2 Vanilla bean
  • 7 oz White chocolate, high-quality
  • 1 White chocolate curls

Snacks

  • 3 3-ounce packages Ladyfingers, soft

Drinks

  • 2 cups Pear juice or pear nectar

Dairy

  • 3 cup Double creme
  • 1 8- to 8.8-ounce container Mascarpone cheese

Desserts

  • 1/4 cup Crystallized ginger

Beer, Wine & Liquor

  • 1 750-ml bottle White wine, dry

Liquids

  • 1/4 cup Water

Other

  • 4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)
  • 1/3 cup Poire williams (clear pear brandy)

PREPARATION

  1. For spiced pears:
    1. Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.
  2. For mousse:
    1. Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.
    2. Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours.
  3. For trifle assembly:
  4. Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible.
  5. Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers.
  6. Drizzle ladyfingers evenly with 5 tablespoons syrup.

Banana Tiramisu Trifle

Serves 10

Ingredients

Produce

  • 3 Bananas, thin

Baking & Spices

  • 1 Cocoa powder

Snacks

  • 2 boxes Vanilla wafer cookies

Drinks

  • 1 cup Espresso

Dairy

  • 2 cups Mascarpone

Desserts

  • 2 boxes Vanilla pudding

Beer, Wine & Liquor

  • 1/2 cup Coffee liqueur

Instructions

  • In a large mixing bowl, blend vanilla pudding and mascarpone.
  • In a small bowl, combine espresso and coffee liqueur.
  • Soak each cookie in coffee mixture for several seconds.
  • Line the bottom of a large glass bowl with a double layer of cookies.
  • Cover cookies with a layer of pudding mixture, then a layer of sliced bananas.
  • Repeat steps 4 and 5 until the bowl is filled.
  • Garnish with cocoa powder if desired. Serve cool, and enjoy!

Banana Tiramisu Trifle
Banana Tiramisu Trifle

No Bake Banana Split Tiramisu Cake

25 mins to make, serves 15-16

Ingredients

Produce

  • 1 1/2 Bananas, medium ripe
  • 1 Cashews or peanuts
  • 1 cup Strawberries, fresh or frozen

Condiments

  • 1 Chocolate sauce

Baking & Spices

  • 1/2 cup Powdered sugar
  • 1 Toppings

Drinks

  • 1 (8 ounce) can Pineapples, juice reserved

Dairy

  • 2 (8 ounce) packages Cream cheese
  • 1 1/2 cups Heavy cream

Desserts

  • 1 1/2 cups Chocolate pudding
  • 1 Maraschino cherries

Other

  • 36 Lady fingers (hard and crunchy kind in the cookie aisle)

Instructions

  1. Using your stand mixer or a hand mixer, beat cream cheese until smooth. In a separate bowl, whip heavy cream until soft peaks form. Add powdered sugar and continue beating on high for another minute, until fluffy. Reserve 3/4 cup of whipped cream for topping and fold in the remaining amount into cream cheese.
  2. Combine one third (about 1 1/2 cups) of the cream cheese mixture with the crushed pineapples and set aside. Next in a separate bowl, combine one cup of the cheesecake mixture with the chocolate pudding and set aside. Dump the pureed strawberries in the remaining cheesecake mixture (about 1 cup) and set aside.
  3. Dip 12 ladyfingers in reserved pineapple juice and arrange one layer of soaked fingers in a 9 x 13 dish.Top evenly with banana slices. Spread pineapple cheesecake mixture evenly over top. Dip another 12 ladyfingers in reserved pineapple juice and arrange soaked fingers over top, pressing them down for an even layer.
  4. Top an even layer of the chocolate pudding mixture. Dip remaining 12 ladyfingers in pineapple juice and arrange over top, pressing down to make an even layer. Spread with strawberry cheesecake layer.
  5. Top with reserved whipped cream and spread evenly on top. Add marachino cherries and sprinkle with chopped nuts.
  6. Cover with plastic wrap and refrigerate for at least 3 hours or overnight once layers are set. Remove tiramisu from fridge and drizzle with chocolate sauce if desired. Slice and serve with more toppings if desired.

Easy Chocolate Italian Love Cake

Serves 12

Ingredients

Vegetarian, Gluten free

Baking & Spices

  • 1 package(s) Chocolate pudding mix, instant
  • 8 oz Cool whip
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

Dairy

  • 1 cup Milk

INSTRUCTIONS

  1. Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray.
  2. In a large bowl, mix together cake mix according to the directions on the box.
  3. Set aside.
  4. In another bowl, mix together ricotta cheese, eggs, sugar, and vanilla until smooth.
  5. Pour the cake batter into the baking dish. Spread to fill the pan evenly.
  6. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the layers will switch during baking).
  7. Bake the cake for 1 hour.
  8. Remove from oven and allow to cool completely before frosting.
  9. To make frosting, mix together pudding mix and milk with a whisk until combined. Carefully fold the cool whip into the pudding until combined.
  10. Spread mixture on top of cooled cake and cover and refrigerate at least 6 hours before serving.

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