No-Bake Banana Bread Tiramisu
In a stand mixer fitted with the whisk attachment, whip the heavy cream on medium high speed until stiff peaks form, 3 to 5 minutes. Transfer to a separate bowl and set aside.
Switch to the paddle attachment, add 2 bananas to the stand mixer bowl and mix until the bananas are mashed and no clumps remain. Add the mascarpone cheese, vanilla pudding mix and whole milk; mix until the pudding thickens and is fully incorporated, about 2 minutes.
Remove the bowl from the stand mixer and, using a spatula, gently fold in the whipped cream until fully incorporated. Set aside.
In a liquid measuring cup, whisk together the cold brew and bourbon. Set aside.
Line a 9x9-inch ceramic pan with banana bread slices, cutting pieces as needed to allow for an even bottom layer.
Using a pastry brush, evenly coat the layers of banana bread with half of the cold brew mixture.
Evenly spread half of the banana pudding on top of the bread. Slice the remaining bananas into ½-inch rounds. Set 9 of them aside, then evenly layer the rest of the slices on top of the pudding and drizzle with the caramel sauce.
Repeat the layering process with the remaining banana bread, cold brew mixture and banana pudding. Dust with cocoa powder and top with the remaining 9 banana slices.
Serve right away or refrigerate for up to 24 hours. Enjoy!
Directions
In a stand mixer fitted with the whisk attachment, whip the heavy cream on medium high speed until stiff peaks form, 3 to 5 minutes. Transfer to a separate bowl and set aside.
Switch to the paddle attachment, add 2 bananas to the stand mixer bowl and mix until the bananas are mashed and no clumps remain. Add the mascarpone cheese, vanilla pudding mix and whole milk; mix until the pudding thickens and is fully incorporated, about 2 minutes.
Remove the bowl from the stand mixer and, using a spatula, gently fold in the whipped cream until fully incorporated. Set aside.
In a liquid measuring cup, whisk together the cold brew and bourbon. Set aside.
Line a 9x9-inch ceramic pan with banana bread slices, cutting pieces as needed to allow for an even bottom layer.
Using a pastry brush, evenly coat the layers of banana bread with half of the cold brew mixture.
Evenly spread half of the banana pudding on top of the bread. Slice the remaining bananas into ½-inch rounds. Set 9 of them aside, then evenly layer the rest of the slices on top of the pudding and drizzle with the caramel sauce.
Repeat the layering process with the remaining banana bread, cold brew mixture and banana pudding. Dust with cocoa powder and top with the remaining 9 banana slices.
Serve right away or refrigerate for up to 24 hours. Enjoy!