Banana Tiramisu
If you love banana desserts and you love tiramisu, this Banana Tiramisu is about to become your new favorite. It is a no bake layered dessert made with ladyfingers, a creamy mascarpone filling, plenty of sliced bananas, and a fluffy cool whip topping.
I bring it to summer potlucks, holiday dinners, and every picnic that needs a dessert that travels well.
The first time I set this dish on a family cookout table, I turned around to grab the paper plates. By the time I turned back, half of it was gone. That is the kind of dessert this is.
It looks like you spent hours building something fancy, but the whole thing comes together in about 20 minutes, and then the refrigerator does the rest of the work.
This is a variation on classic tiramisu. It keeps the same layered idea, but orange juice takes the place of coffee and bananas join the creamy filling. The result is sweet, cold, and a little bit different from the tiramisu you may have had before.
Here is why I keep making it:
- No oven and no baking at all.
- Simple ingredients you can find at any grocery store.
- Serves 12, so it fits a crowd.
- Can be made the night before, so there is no last minute rush.
- Tastes even better after a good chill in the fridge.
The dessert is built in layers. Ladyfingers go in first, then the creamy mascarpone mixture, then banana slices, and then you repeat the whole thing. Cool whip covers the top, and the pan goes into the refrigerator for at least 4 hours or overnight.
That waiting time is the hardest part of the recipe, and I am not exaggerating. Everything else is beating, spreading, and layering.
Make ahead note: this dessert is a natural fit for holidays, potlucks, and summertime gatherings, because it is at its best after several hours of chilling.
If you are a banana lover, you are going to enjoy this one. Keep reading for the ingredient notes, the full method, and the storage details.
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Basic Ingredients Needed:
This is a short list, and every single item has a job in the dessert.
- Ladyfingers, about 24. Ladyfingers are sweet, finger shaped sponge cakes, and they are the classic base for tiramisu. Use hard ladyfingers rather than soft ones, because soft ladyfingers get mushy after a day in the refrigerator.
- Mascarpone cheese, 8 ounces. Mascarpone is an Italian cream cheese with a smooth consistency and a taste that is much closer to cream. Please do not substitute cream cheese, since that changes the typical tiramisu flavor.
- Heavy whipping cream, 2 cups. This gets beaten first and gives the filling its light texture.
- Powdered sugar, 1/4 cup. Just enough sweetness without weighing the filling down.
- Vanilla extract, 1 teaspoon. A small amount that still comes through.
- Orange juice, 1/2 cup. This is what you brush over the ladyfingers in place of the coffee used in a classic tiramisu.
- Bananas, 4 medium, sliced. Fresh, good quality bananas give the best taste.
- Cool whip, 8 ounces. This becomes the top layer.
- Extra sliced banana, optional. For garnish just before serving.
One small step I never skip: brush the banana slices with a little lemon juice. It helps prevent the slices from oxidizing and turning brown, so the bananas still look fresh when you carry the dish to the table.
The classic layering is simple. Ladyfingers first, then the creamy mascarpone mixture, then banana slices, and finally cool whip on top. If you can layer a lasagna, you can make this.
About the waiting: the hardest part of this recipe is having the patience to let the tiramisu chill long enough for the ladyfingers to soften. That is where everything comes together. The ladyfingers soak up flavor from the orange juice and the creamy filling, and the dessert turns soft, cold, and spoonable.
How to Make Banana Tiramisu?
Prep takes about 20 minutes. Then the refrigerator takes over.
- Beat the cream. In a large mixing bowl, beat the heavy cream until soft peaks form.
- Build the filling. Add the mascarpone cheese, powdered sugar, and vanilla extract. Beat on medium speed until stiff, then set the mixture aside.
- Line the dish. Line the ladyfingers in a single layer in the bottom of a 9×13 inch baking dish or a similarly sized dish.
- Brush with orange juice. Brush half of the ladyfingers with half of the orange juice.
- Add the creamy layer and the bananas. Spread half of the mascarpone mixture over the ladyfingers and layer with the sliced bananas.
- Repeat. Repeat the steps again to build the second layer.
- Top and chill. Cover with cool whip and refrigerate for at least 4 hours or overnight.
- Garnish. Garnish with sliced bananas if desired.
- Serve. Slice and serve cold.
A few notes that make the layers easier:
- Keep the ladyfingers in one even layer so the dessert slices cleanly.
- Spread the mascarpone mixture all the way to the edges of the dish.
- Spread the banana slices out instead of piling them in the middle, so every slice gets banana.
- If your dish is slightly larger or smaller, use as many ladyfingers as fit in a single layer. The source lists 24 to 30.
The chill is not optional. Four hours is the minimum, and overnight is even better.
The cool whip goes on last, right over the second layer of filling and bananas. Once that top layer is smooth, cover the dish and slide it into the refrigerator. When you are ready to serve, add a few fresh banana slices on top if you like, then cut the dessert into squares.
If you are making this for a party, you can build it in the morning and let it chill all day. That timing works just as well as overnight, and it means dessert is one less thing to think about later.
I like to serve it straight from the fridge, still cold, with a stack of small plates nearby. On a hot summer day, a cold slice of this is exactly what everyone reaches for first.
Can Banana Tiramisu be made the Night Before?
Yes, it can. Banana Tiramisu can be made the night before, and that is honestly my favorite way to make it. Since it can be prepared ahead of time, it is a perfect dessert for picnics and potlucks. You are not whipping cream or slicing bananas while guests are walking in the door.
Making it the night before also gives the ladyfingers a long, slow chill, which is exactly what you want. The recipe calls for at least 4 hours in the refrigerator or overnight, so a night in the fridge fits the method perfectly. Just keep the dish covered, and add the garnish banana slices right before serving so they look fresh.
One thing I have learned: keep the garnish bananas for the last minute. Sliced bananas on top look their best right after they are cut, so I add them just before I carry the dish to the table.
That is also why this dessert shows up at so many of my family gatherings. I make it on a Friday evening, and by Saturday lunch it is ready to go.
How to Store Banana Tiramisu?
Store Banana Tiramisu covered in the refrigerator, where it stays good for up to 3 days. Keep it covered so the top does not dry out and so it does not pick up other flavors from the fridge.
A few storage notes:
- Add fresh banana slices right before serving rather than hours ahead, so they look their best.
- Brush those banana slices with a little lemon juice to slow down browning.
- Serve it cold, straight from the refrigerator.
- Cut slices with a sharp knife and wipe the blade between cuts for cleaner squares.
Here is a quick look at the important details:
| Detail | Information |
|---|---|
| Servings | 12 |
| Prep time | About 20 minutes |
| Chill time | At least 4 hours, or overnight |
| Method | No bake, layered in a 9×13 inch dish |
| Storage | Covered in the refrigerator for up to 3 days |
If you are bringing this to a potluck, leave it in the refrigerator until you are ready to head out, then keep it cool on the way. This is a cold dessert, and it tastes best that way.
Leftovers are just as good the next day, and maybe even a little better, since the ladyfingers keep softening. If you are feeding a smaller group, you can still make the full recipe and enjoy it over a few days.
If you love banana desserts and you love tiramisu, this no bake Banana Tiramisu belongs on your list. It is easy, it is make ahead friendly, and it is the kind of dessert that makes a potluck table feel special.
FAQs
What is banana tiramisu?
Banana tiramisu is a no-bake dessert that puts a fruity twist on the classic Italian favorite. It layers ladyfingers brushed with orange juice instead of coffee, a creamy mascarpone and whipped cream filling, and fresh banana slices. The dessert is topped with Cool Whip and chilled until set, making it a caffeine-free treat that is popular in the United States for potlucks and summer gatherings.
Can banana tiramisu be made the night before?
Yes, banana tiramisu is an excellent make-ahead dessert and can be prepared the night before. After assembling the layers, cover the dish and refrigerate it for at least 4 hours, but overnight chilling is ideal. This allows the ladyfingers to soften fully and the flavors to meld together for the best texture and taste.
How long does banana tiramisu need to chill?
Banana tiramisu needs to chill in the refrigerator for a minimum of 4 hours. For the best results, chill it overnight, which allows the ladyfingers to soften properly and the dessert to set firmly. Do not skip the chill time, as serving it too soon will result in a runny, unset dessert.
How to store banana tiramisu?
Store banana tiramisu covered in the refrigerator for up to 3 days. Keep the dish tightly wrapped with plastic wrap or a lid to prevent it from absorbing other odors and to keep the dessert from drying out. Freezing is not recommended because the bananas and whipped cream will suffer texture changes upon thawing.
Banana Tiramisu
Banana Tiramisu If you love banana desserts and you love tiramisu, this Banana Tiramisu is about to become your new favorite. It is a no bake layered dessert made with ladyfingers, a creamy mascarpone filling, plenty of sliced bananas, and a fluffy cool whip topping.
- Total Time: 20 min
- Yield: 12 1x
Ingredients
Main Ingredients
24 ladyfingers ladyfingers
8 oz mascarpone cheese
2 cups heavy whipping cream
1 teaspoon vanilla extract
¼ cup powdered sugar
½ cup orange juice
4 bananas, sliced
8 oz cool whip
For garnish
banana, sliced
Instructions
1-In a large mixing bowl beat heavy: In a large mixing bowl beat heavy cream until soft peaks form
2-Add in the mascarpone cheese, powdered sugar: Add in the mascarpone cheese, powdered sugar and vanilla extract and beat on medium speed until stiff, set aside
3-Line the ladyfingers in a single layer,: Line the ladyfingers in a single layer, in the bottom of 9×13 or similarly sized baking dish
4-Brush half of the ladyfingers with half: Brush half of the ladyfingers with half of the orange juice
5-Spread half of the mascarpone mixture over: Spread half of the mascarpone mixture over the ladyfingers and layer with the sliced bananas
6-Repeat the steps again: Repeat the steps again
7-Cover with cool whip and refrigerate for: Cover with cool whip and refrigerate for at least 4 hours or overnight
8-Garnish with sliced bananas if desired: Garnish with sliced bananas if desired
9-Serve: Serve
- Prep Time: 20 min
- Cook Time: 0 min
- Method: no_cook
