Prepare the Banana Bread:

1. Slice the banana bread. Cut the loaf crosswise into slices about ½ inch thick. You should have roughly 16 slices.
2. 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:

1. 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.
2. Whip the heavy cream. Add the vegan heavy cream to a separate large bowl and beat until stiff peaks form.
3. Combine. Add the whipped cream to the cream cheese mixture and beat on low until just combined.

Assemble:

1. Make the coffee soak. Stir together the cooled espresso and coffee liqueur, if using, in a shallow bowl or dish.
2. 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.
3. Add cream. Using an offset spatula, spread half of the cream mixture evenly over the banana bread.
4. 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.
5. 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.
6. Dust and serve. Just before serving, dust the top generously with cocoa powder using a fine mesh sieve. Slice and enjoy.