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This banana bread tiramisu is one of our favorite twists on a classic. Instead of ladyfingers, we’re layering in thick slices of banana bread soaked in espresso, then covering them in a rich, tangy vegan cream and a generous dusting of cocoa. It’s a no-bake dessert that comes together with just a handful of ingredients, and you can use store-bought banana bread to make it even easier.
Table of Contents
Why You’ll Love This Recipe
- A fun twist on tiramisu. Banana bread instead of ladyfingers gives you caramelized banana flavor in every bite.
- No-bake and easy. Just soak, layer, and chill. No oven required.
- Store-bought shortcut. Use a pre-made vegan banana bread to make this incredibly simple.
- Make-ahead friendly. It has to chill overnight, so it’s perfect for prepping before a dinner party.
- Rich and creamy without dairy. Vegan cream cheese and heavy cream create lush layers with no eggs needed.
Ingredients You’ll Need
For the Coffee Mixture:
- Brewed espresso or strong coffee – The heart of any tiramisu. Make it strong and let it cool fully before soaking. Leftover cold brew works great too.
- Coffee liqueur – Optional, but it adds depth and a grown-up edge.
For the Cream Mixture:
- Vegan cream cheese – Mimics the tang of mascarpone and gives the cream its structure. Soften it to room temperature so it whips up smoothly.
- Granulated sugar – Sweetens the cream enough to balance the bitter espresso and cocoa.
- Vegan heavy cream – Whipped to stiff peaks, this is what makes the layers light and airy. Look for it in the refrigerated dairy case.
For Assembly:
- Banana bread – One loaf, store-bought or homemade. Try our Easy Vegan Banana Bread. The Trader Joe’s Vegan Banana Bread works well too, just be sure to get 2 since it’s a bit small.
- Cocoa powder – A generous dusting over the top, just like the classic. Natural or Dutch-process both work.
Equipment Needed
- Baking sheet
- Shallow bowl or dish
- Large bowls
- Electric hand mixer or stand mixer
- 11×7-inch baking dish
- Offset spatula
- Fine mesh sieve (for dusting the cocoa)
- Plastic wrap
Tips for the Best Results
- Dry out the banana bread first. This step is optional but recommended if your banana bread is extra moist. Bake the slices at 300°F for 12-15 minutes until dry to the touch. Banana bread is much softer than ladyfingers, and drying it out keeps your layers from turning to mush.
- Don’t over-soak. Banana bread absorbs much faster than ladyfingers, so a quick 1-second dip per side is all you need. If your bread is very soft, brush the coffee on instead.
- Soften the cream cheese. Room-temperature whips up smooth instead of lumpy.
- Whip the cream to stiff peaks. This keeps the layers light and airy, so don’t underwhip.
- Dust the cocoa last. Cocoa absorbs moisture in the fridge and can turn splotchy, so wait until right before serving to dust.
Serving Suggestions
- Chilled with espresso – Serve straight from the fridge with a small cup of espresso to lean all the way in.
- As a dinner party dessert – Since it has to be made the day before, it’s a perfect make-ahead option.
- Sliced cleanly – Use a warm knife wiped clean between cuts for tidy slices.
- With fresh banana – Add a few slices of fresh banana on top for extra flair.
Storage Instructions
- Refrigerator: Cover leftovers tightly with plastic wrap or a lid and refrigerate for up to 4 days. The banana bread continues to soften as it sits, so it’s at its best on day one or two.
- Freezer: Not recommended. The banana bread softens more than ladyfingers would when frozen and thawed.
- Make ahead: This dessert must be made at least 8 hours ahead, so it’s ideal for prepping the day before serving.
Recipe FAQs
Can I use store-bought banana bread?
Absolutely. Just make sure whatever you use is completely cooled before slicing.
Do I really need to dry out the banana bread?
It’s optional, but we recommend it. Banana bread is far softer than ladyfingers, and drying it out keeps your layers from getting mushy.
Can I make this without coffee liqueur?
Yes! Leave it out for a family-friendly version, or swap in 1 teaspoon of vanilla extract for a little extra warmth.
Where do I find vegan heavy cream?
Look for a plant-based heavy whipping cream in the refrigerated dairy case. Brands like Silk and Country Crock make one.
Why is my cocoa splotchy?
Cocoa absorbs moisture in the fridge, so if you dust it too early, it can turn splotchy overnight. Always dust right before serving.
More Tiramisu Recipes Worth Making
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Vegan Tiramisu Cheesecake
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Vegan Cannoli Tiramisu
If you make this Vegan Banana Bread Tiramisu, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Vegan Banana Bread Tiramisu
- Total Time: 8 hours 15 minutes
- Yield: 6–8 Servings 1x
- Diet: Vegan
Description
This vegan banana bread tiramisu swaps ladyfingers for espresso-soaked banana bread layered with rich vegan cream and cocoa. An easy no-bake dessert.
Ingredients
Coffee Mixture:
- 2 cups brewed espresso or strong coffee, cooled
- 2 tablespoons coffee liqueur (optional)
Cream Mixture:
- 8 oz vegan cream cheese, softened
- ¼ cup granulated sugar
- 1 cup vegan heavy cream
Assembly:
- 1 loaf banana bread (about 9″x5″), store-bought or homemade
- 2 tablespoons cocoa powder, for dusting
Instructions
Prepare the Banana Bread:
- Slice the banana bread. Cut the loaf crosswise into slices about ½ inch thick. You should have roughly 16 slices.
- Dry out the slices (optional but recommended): If the banana bread is too moist, arrange the slices on a baking sheet and bake at 300°F for 12-15 minutes, flipping halfway, until dry to the touch but not browned. Let cool completely. This keeps your layers from turning to mush.
Prepare the Cream:
- Whip the cream cheese. Add the softened vegan cream cheese and sugar to a large bowl. Using an electric hand mixer or stand mixer, beat until light and creamy, about 2 minutes. Set aside.
- Whip the heavy cream. Add the vegan heavy cream to a separate large bowl and beat until stiff peaks form.
- Combine. Add the whipped cream to the cream cheese mixture and beat on low until just combined.
Assemble:
- Make the coffee soak. Stir together the cooled espresso and coffee liqueur, if using, in a shallow bowl or dish.
- Dip the banana bread. One by one, quickly dip half of the banana bread slices into the coffee mixture, about 1 second on each side. Banana bread absorbs much faster than ladyfingers, so work quickly. Place the dipped slices in the bottom of an 11×7-inch baking dish in an even, single layer, trimming pieces as needed to fit.
- Add cream. Using an offset spatula, spread half of the cream mixture evenly over the banana bread.
- Repeat layers. Dip the remaining banana bread slices and layer them over the cream. Top with the remaining cream mixture and spread it smooth, making the top as flat and level as possible.
- Refrigerate. Clean up the edges of the dish with a damp towel as needed, then cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- Dust and serve. Just before serving, dust the top generously with cocoa powder using a fine mesh sieve. Slice and enjoy.
Notes
- Banana bread: We love the Trader Joe’s vegan banana bread here because it makes this a true no-bake dessert. Since it is a bit small, we recommend getting 2. Our Easy Vegan Banana Bread works beautifully too. Just make sure it’s completely cooled before slicing.
- Don’t over-soak: Banana bread is far more absorbent than a ladyfinger, so a quick dip is all you need. If your bread is very fresh and soft, brush the coffee on with a pastry brush instead.
- Dust the cocoa last: Cocoa powder absorbs moisture in the fridge and can turn splotchy overnight, so wait until right before serving.
- Coffee liqueur: Totally optional. Leave it out for a family-friendly version.
- Storage: Cover tightly and refrigerate for up to 4 days.
- Prep Time: 8 Hours 15 Minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
