Vegan Banana Bread Tiramisu (Gluten-Free)

This Vegan Banana Bread Tiramisu is the ultimate combination of banana bread cake and tiramisu all topped with a vegan whipped mascarpone and whipped cream.

I loved making my Tiramisu Banana Bread, which is a tiramisu-inspired loaf of banana bread with coffee, a cream cheese filling all topped with whipped cream and a dusting of cocoa powder. I have turned that banana bread into a tiramisu dessert today, using slices of cake instead of lady finger biscuits. This dessert is seriously something special!

You can watch the recipe video here.

Vegan Banana Bread Tiramisu in a square dish
Vegan Banana Bread Tiramisu

What is this dessert like?

  • Light and airy
  • Rich and moreish
  • Packed with coffee, cream and cacao
  • Layers of spongey banana bread are soaked in coffee
  • Spread with a vegan whipped mascarpone-style filling
  • Easy to make
  • A really impressive dessert
  • Naturally vegan and easily gluten-free and nut-free

If you already love this Vegan Banana Bread Tiramisu then read on for the recipe card below, or let’s first discuss the recipe in more detail.

What ingredients do I need?

For the cake layers:

  • Tiramisu banana bread: this replaces the traditional lady finger biscuits for the layers. Bake the loaf without the cream cheese filling and topping then allow to cool fully before slicing into thin slices for the dessert.
  • Coffee: you ideally want good, strong coffee like espresso for this dessert.
  • Coffee liqueur: for a more traditional dessert, you can swap half the coffee for some coffee liqueur or your preferred tipple like amaretto, red marsala win or rum.
Close up of the top of Vegan Banana Bread Tiramisu
Vegan Banana Bread Tiramisu

For the vegan whipped mascarpone-style cream:

  • Vegan butter: make sure this is softened to room temperature for the best filling. This starts off as a regular buttercream so want to use a good block of butter.
  • Icing sugar: like regular buttercream, this is important for the whipped cream.
  • Dairy free yoghurt: you are looking for a thick yoghurt here, like my favourite Cocos Organic coconut yoghurt. This softens the buttercream and lends a really lovely light and airy texture. Don’t worry of the mix splits, this can happen due to temperature differences between the butter and yogurt, so ideally leave the yoghurt at room temperature for a bit.
  • Vanilla essence: for the flavour.

For finishing off this Vegan Banana Bread Tiramisu:

  • Banana: rather untraditionally, this dessert is topped with a layer of banana slices (to match the tiramisu banana bread cake layers) and is totally delicious. They are not essential but really makes this dessert special.
  • Whipped cream: like regular desserts, this tiramisu uses double cream or whipping cream for piping on top. I like either a coconut or oat-based cream or Elmlea do a great dairy-free alternative.
  • Cacao powder: or cocoa powder to dust on top.
The layers of the Vegan Banana Bread Tiramisu
Vegan Banana Bread Tiramisu
A slice of Vegan Banana Bread Tiramisu
Vegan Banana Bread Tiramisu

How do I make this Vegan Banana Bread Tiramisu?

Even though it looks impressive, this dessert is surprisingly easy to make:

  • Make the banana bread: without the cream cheese filling and topping.
  • Slice the banana bread: into 1-cm slices for the layers.
  • Prepare the vegan whipped mascarpone: whip together all the ingredients till fluffy and light. Chill in the fridge till needed.
  • Place the banana bread slices in a dish: to completely cover the base. You can break up some slices to fill the dish, mine is 8-inch square.
  • Brush the slices of loaf with coffee: or coffee liqueur, if desired.
  • Top with half the vegan whip: and spread out evenly.
  • Repeat to layer the banana bread, coffee and whip: and smooth over the top.
  • Chill for 4 hours or overnight covered: to allow the layers to set.
  • Cover with banana slices: in an even layer.
  • Whip the cream and pipe on top: to totally cover the dessert.
  • Dust with cacao powder: and take a big slice.

How long will this last?

This dessert is a great one to make the day before you want to serve it, to allow the layers to set and then the whipped cream on top is best served fresh but will keep for 3-5 days in the fridge, covered and sealed well.

Is this dessert gluten-free and nut-free?

Yes, use your preferred GF flour blend to make the Tiramisu Banana Bread and the rest of the dessert is gluten-free. To make sure this is nut-free, check that your butter, yoghurt and cream contain no nuts.

I love this dessert, what others can I make?

I hope you are going to love this Vegan Banana Bread Tiramisu and for more dessert ideas, how about my:

Vegan Banana Bread Tiramisu (Gluten-Free)

  • Servings: 8
  • Difficulty: easy
  • Print

This Vegan Banana Bread Tiramisu is the ultimate combination of banana bread cake and tiramisu all topped with a vegan whipped mascarpone and whipped cream.


    For the Cake:
  • 1 loaf of Tiramisu Banana Bread
  • 100ml brewed espresso (or half coffee, half coffee liqueur)
  • For the Vegan Whip:
  • 200g vegan butter, softened
  • 360g icing sugar
  • 100g thick coconut yoghurt
  • 1 tsp vanilla essence
  • For the Topping:
  • 2 bananas, sliced
  • 250ml dairy-free double/whipping cream
  • 1 tbsp cacao powder, to dust


  1. Make the Tiramisu Banana Bread without the cream cheese filling/topping and allow to cool fully.
  2. Slice the loaf into 1-cm slices, you will need roughly 10 slices.
  3. Prepare the vegan whip: beat together the butter until pale and fluffy then gradually beat in the icing sugar till smooth. Gradually add in the yoghurt and vanilla and continue to beat for 2-3 minutes, till really fluffy. Do not worry if it appears to split, place it in the fridge for 20 minutes then whip again. Chill until needed.
  4. Have an 8-inch square dish ready and line the bottom with slices of banana bread (I used 4 slices plus two halves to fill the base). Brush with the coffee.
  5. Spoon over half of the vegan whip and spread evenly. Repeat this step to layer the whip with banana bread, brush with coffee and finish off the whip.
  6. Cover tightly and chill the tiramisu for 4 hours or ideally overnight, in the fridge.
  7. When ready to serve, slice the banana and whip the cream till airy and light.
  8. Lay the banana slices all over the tiramisu and pipe on the whipped cream. Dust with cacao powder and enjoy this dessert straight away.
  9. Leftovers will keep in the fridge for 3-5 days, covered well.
Landscape photo of Vegan Banana Bread Tiramisu
Vegan Banana Bread Tiramisu

I look forward to hearing what you think of this Vegan Banana Bread Tiramisu so please do let me know in the comments below. If you do make this dessert, I’d love to see so please tag me,  I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With banana bread tiramisu love x

  1. David E Wall says:

    Where is the recipe for the banana bread?

  2. […] create a fresh cherry recipe for summer 2022 I asked what he’d like best. After going crazy for tiramisu bakes and some chocolate cherry cups, combining chocolate, cherry and amaretto seemed like the […]

  3. JJ says:

    What a delicious recipe (which I totally recommend)! I prepared this yesterday and it was lovely (and tasted even better today). The banana bread recipe was quite light, spongy and worked great in the tiramisu!

    I used Flora plant based unsalted butter and Koko greek style thick and creamy coconut yogurt for the vegan whip and The Coconut Collaborative Double Cream for the topping.

    My only comment (for our taste buds), is that the vegan whip filling is a bit too sweet. I had to double the amount of coconut yogurt to help and I think next time, I’ll reduce the sugar. It did split a little with the extra yogurt but you couldn’t tell with the visual results and it certainly didn’t detract from the flavour! The only other modifier was adding another layer of chopped bananas between the two sponge layers and whip.

    It sets and slices beautifully after being in the fridge – a real eye and crowd pleaser and made 12 portions (for us)! I will be making this again (but with a bit less sugar in the whip)! I don’t normally post such long reviews but I am very impressed! Thank you for sharing the recipe!

    • Thank you so much for such a detailed review it means so much to me! I am so so happy you love the banana bread tiramisu and love the sound of the extra banana layer and happy you found a balance with the sweetness! This has made my day thank you!

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