This recipe is basically my tiramisu recipe with a little twist 😉 . I replaced the cream cheese with banana puree. Why banana? Because in my opinion, banana puree has, more or less, same consistency with cream cheese (and simply because I am so bored baking banana muffins when I have ripe bananas around 😀 ). And what goes together better than banana and chocolate? That’s why I substituted the coffee mixture with chocolate mixture for the lady fingers’ dipping. I call this as “Bananamisu”. It’s an abbreviation from Banana-Tiramisu anyway 😀

Try using very ripe bananas because this is a “no-bake” recipe, so you want the sweetness of ripe bananas in your Bananamisu.


For Bananamisu:

–       250 gr mascarpone cheese

–       250 gr very ripe bananas (It’s about 2 to 3 bananas)

–       250 ml whipping cream/double cream

–       ¼ cup icing sugar, or to taste (It depends on how sweet your banana is)

–       ½ tsp vanilla extract

–       28 pcs lady finger biscuits

–       unsweetened cocoa powder, for dusting

For Chocolate Mixture (for dipping):

–       4 tbsp of unsweetened cocoa powder

–       4 tbsp of icing sugar

–       2/3 cup of boiling water

–       2 tsp rum essence (optional)

How to Make

  1. Whip the whipping cream until it forms soft peaks. Refrigerate the whipped cream while preparing the next step.
  2. In a separate bowl, lightly mash the bananas with ¼ cup icing sugar to make banana puree.
  3. Mix well the mascarpone, whipping cream, and vanilla extract. Add the banana puree and mix until smooth and well combined.
  4. Mix 4 tbsp cocoa powder, 4 tbsp icing sugar, rum essence (is using) and boiling water in a separate bowl until cocoa has dissolved.
  5. Dip both sides of the lady fingers into chocolate mixture. Remove the lady fingers quickly (as they get soften really quick) and arrange the soaked lady fingers in bottom of your prepared dish.
  6. Spread enough amount of cheese and banana mixture to cover the lady fingers.
  7. Repeat steps for second layer. You may have two or three layers depends on how big your dish is. Just remember that you have to have the cheese and banana mixture on top of your layer.
  8. Dust the top layer (cheese and banana mixture) with cocoa powder.
  9. Cover and refrigerate at least 8-10 hours to let the flavors blend.


This bananamisu won’t last long though you keep it in a fridge, because it contains “no-bake” fresh banana puree.


About Dinda

A mum, a home cook, and a notary-to-be. Hoping to open her very own cake shop.

2 responses to “Bananamisu

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