Description
Banana Pudding Tiramisu is a delightful fusion of two beloved desserts—classic tiramisu and creamy banana pudding. This layered treat features ladyfingers soaked in coffee and banana liqueur, rich homemade banana-flavored pudding, ripe banana slices, and a fluffy whipped topping, all dusted with cocoa powder for a perfect finish. It’s an elegant and luscious dessert perfect for special occasions or any time you crave a delicious twist on tradition.
Ingredients
Scale
Pudding
- 4 cups whole milk
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 teaspoon banana extract (optional, but recommended)
Other Ingredients
- 1 (12 ounce) container whipped topping, thawed (like Cool Whip)
- 1 (7 ounce) package ladyfingers (about 24-30 cookies)
- 1 1/2 cups strong brewed coffee, cooled
- 2 tablespoons banana liqueur (like crème de banane) or rum (optional)
- 3-4 ripe bananas, sliced
- 2 tablespoons lemon juice (to prevent browning)
- Unsweetened cocoa powder, for dusting
Instructions
- Prepare the Pudding: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt until smooth. In a separate bowl, whisk the egg yolks until slightly pale. Slowly drizzle 1 cup of the milk mixture into the egg yolks while whisking constantly to temper the eggs. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook the Pudding: Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a simmer, about 5-7 minutes. The pudding should coat the back of a spoon. Remove from heat and stir in butter, vanilla extract, and banana extract (if using) until the butter melts completely.
- Chill the Pudding: Transfer the pudding to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, preferably overnight, until fully chilled.
- Fold in Whipped Topping: Once the pudding is chilled, gently fold in the thawed whipped topping until well combined and smooth.
- Prepare Coffee Soak and Bananas: Brew strong coffee and allow it to cool completely. Combine the cooled coffee with banana liqueur or rum (if using) in a shallow dish. Slice the bananas and toss them with lemon juice to prevent browning.
- Assemble the Layers: Lightly dip each ladyfinger into the coffee soak for a few seconds to soak without becoming soggy. Arrange a layer of soaked ladyfingers in the bottom of a 9×13 inch baking dish or trifle bowl. Spread half of the banana pudding mixture evenly over the ladyfingers, then arrange half of the sliced bananas on top.
- Repeat Layers: Dip the remaining ladyfingers in the coffee soak and arrange them over the banana slices. Spread the remaining banana pudding mixture over these ladyfingers, followed by the remaining sliced bananas.
- Chill the Dessert: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.
- Serve: Before serving, dust the top generously with unsweetened cocoa powder. Slice into portions and enjoy this delicious banana pudding tiramisu twist!
Notes
- Use fresh, ripe bananas for the best flavor and natural sweetness.
- Tossing bananas with lemon juice prevents browning and keeps the dessert visually appealing.
- Tempering the egg yolks is essential to avoid scrambling when adding hot milk mixture.
- For a boozy touch, include banana liqueur or rum in the coffee soak; omit if serving to children or alcohol-free preference.
- Cover the pudding surface with plastic wrap directly to prevent skin formation while chilling.
- This dessert needs ample chilling time, so plan ahead for best results.
- Leftovers should be stored covered in the refrigerator and consumed within 3 days.
