Delicious banana bread tiramisu for Heritage Day

LANCEWOOD is putting a fresh spin on the flavours we love to share for Heritage Day on Thursday.

This delicious banana bread tiramisu-inspired recipe celebrates South African food culture while bringing something new to the table, perfect for entertaining, sharing and gathering with family and friends.

BANANA BREAD TIRAMISU RECIPE

Ingredients

Banana Bread (makes 1 loaf):

3 ripe bananas, mashed

75 g butter, melted

150 g sugar

1 tsp vanilla essence

1 large egg

185 g flour

5 ml baking powder

5 ml baking soda

Tiramisu:

3 extra-large eggs

100 g sugar

5 ml vanilla essence

500g Lancewood Mascarpone

250 ml cream

Coffee Soak:

150 ml strong coffee, cooled

125 ml Kahlúa

80 ml brandy

30 ml cocoa powder, for dusting

Method

• Start by making the banana bread. You will need approx. 1½ loaves.
• Preheat the oven to 180°C and grease and line a loaf tin with baking paper.
• Mix the mashed bananas, melted butter, sugar, vanilla essence and egg until combined.
• Fold in the flour, baking powder and baking soda in. Don’t overmix.
• Pour the mixture into a greased and lined loaf tin. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
• Allow the banana bread to cool completely.
• For the mascarpone mixture, beat the eggs, sugar and vanilla essence until thick, pale and fluffy (approximately 5 minutes)whisk in until smooth and thick.
• Whip the cream separately until soft peaks form. Fold gently into the mascarpone mixture.
• Combine the cooled coffee, Kahlúa and brandy to make the coffee soak. Slice the banana bread and cut off the crusts.
• Arrange a layer of banana bread slices in a 20 × 30 cm dish.
• Brush the banana bread with the coffee mixture. Add a layer of the mascarpone mixture.
• Repeat with another layer of banana bread, coffee mixture and mascarpone.
• Refrigerate overnight. Dust with cocoa before serving.