If you love classic Italian desserts with a southern twist, this Banana Pudding Tiramisu will absolutely sweep you off your feet. Creamy mascarpone, billowy banana pudding, coffee-dipped ladyfingers, and layers of fresh, sweet bananas—this dessert brings the best of both worlds together in one dreamy, no-bake treat. Each slice is an irresistible combination of rich, velvety cream, bold coffee flavor, and nostalgic banana goodness. The results are so impressive, absolutely no one will believe how easy it is to whip up. Whether you’re making it for a family gathering, weekend dinner, or just treating yourself, Banana Pudding Tiramisu is the showstopper you’ll want on repeat.

Banana Pudding Tiramisu Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the essentials! Each ingredient in this recipe has a starring role: simple, familiar, and together they create something magical. From the creamy mascarpone to the fresh bananas, each one brings texture, flavor, and color that makes Banana Pudding Tiramisu a winner.

Heavy whipping cream (1 cup, chilled): Provides a fluffy, rich base for soaking up all the delightful flavors.
Mascarpone cheese (8 oz, room temperature): The classic tiramisu touch—smooth and tangy, adding depth and creaminess.
Granulated sugar (1/2 cup): Sweetens the mixture just enough for dessert perfection.
Vanilla extract (1/2 teaspoon): Rounds out the flavors with a cozy aromatic note.
Instant banana pudding mix (1 box, 3.4 oz): Quick, easy, and full of nostalgic banana flavor.
Cold milk (1 1/2 cups): Gets that instant pudding just right—smooth and silky.
Brewed coffee, cooled (1 1/2 cups): For that classic tiramisu touch; the coffee flavor is a must.
Ladyfinger cookies (24–30, savoiardi): Light and spongy, they soak up the coffee perfectly without falling apart.
Ripe bananas (3–4, sliced): Star of the show! Sweet, creamy, and packed with flavor.
Lemon juice (1 tablespoon): Keeps those pretty banana slices from browning.
Crushed vanilla wafer cookies (for topping, optional): Adds a bit of crunch and a lovely vanilla aroma.
Cocoa powder or crushed graham crackers (for dusting, optional): Extra flair and flavor for that classic tiramisu finish!

How to Make Banana Pudding Tiramisu

Step 1: Make the Banana Pudding

Start by whisking up the instant banana pudding mix with cold milk until it’s smooth and thick—just a quick whisk for about two minutes will do the trick. This gives you a luscious, banana-scented custard that forms the heart of our Banana Pudding Tiramisu.

Step 2: Whip the Cream and Mix the Base

In a large bowl, beat your chilled heavy whipping cream with an electric mixer until you see soft peaks forming. Sprinkle in the granulated sugar and vanilla extract, then keep whipping until beautiful stiff peaks hold their shape. Next, add the mascarpone cheese and gently mix until the base is ultra-smooth. Finally, fold in your finished banana pudding, combining everything into one dreamy, fluffy filling.

Step 3: Soak the Ladyfingers

Quickly dip each ladyfinger into the cooled coffee, just long enough to soak up some flavor, but not so much that they get soggy. Arrange a single layer of them in the bottom of a 9×13-inch baking dish. A quick dip—think one or two seconds per cookie—is the secret for the perfect texture.

Step 4: Layer with Bananas and Cream

Spread half of your banana mascarpone mixture over the ladyfingers. Then, toss your sliced bananas with a bit of lemon juice to keep them looking bright and fresh, and layer half of the bananas over the cream. Repeat the process: add a second layer of coffee-dipped ladyfingers, the rest of the banana mascarpone cream, and the remaining banana slices. You’ll end up with gorgeous layers, each bite an explosion of flavor.

Step 5: Chill and Finish

Once it’s all layered up, smooth out the top, cover tightly with plastic wrap, and refrigerate for at least 6 hours—or even better, overnight. This chilling time lets all the flavors mingle and the texture become delightfully creamy. Just before serving, sprinkle with crushed vanilla wafers, cocoa powder, or graham cracker crumbs for an irresistible finish.

How to Serve Banana Pudding Tiramisu

Garnishes

This is where you can let your creativity shine! A light dusting of cocoa powder or crushed graham crackers gives your Banana Pudding Tiramisu that classic tiramisu look. For a southern flair, scattered crushed vanilla wafers across the top are pure magic—plus, a few extra fresh banana slices can make it look bakery-worthy.

Side Dishes

While Banana Pudding Tiramisu is a star on its own, consider serving it with fresh berries or a small scoop of vanilla ice cream for added freshness. Even a hot cup of coffee or a glass of sweet dessert wine pairs beautifully with its rich, creamy layers.

Creative Ways to Present

Individual parfait glasses make for a charming and personal touch at parties. Or, try assembling Banana Pudding Tiramisu in small mason jars or trifle bowls for to-go treats—each pretty layer will be visible and ready for admiration (and devouring!).

Make Ahead and Storage

Storing Leftovers

Cover any leftover Banana Pudding Tiramisu tightly with plastic wrap or transfer slices to an airtight container. It will keep well in the refrigerator for up to three days, and the flavors only continue to develop and meld. Just watch the bananas for any browning after a few days; they’ll still taste great even if they aren’t picture perfect.

Freezing

While classic tiramisu usually freezes well, the fresh bananas in Banana Pudding Tiramisu can become mushy when thawed. If you want to freeze, try assembling without the banana slices and add fresh bananas after thawing. Freeze tightly wrapped for up to 1 month and thaw overnight in the fridge for best results.

Reheating

There’s no need to reheat—this dessert is all about those cool, creamy layers! Simply enjoy straight from the fridge. If it’s been in the freezer, let it thaw gently in the fridge until soft and creamy before serving.

FAQs

Can I use homemade banana pudding instead of instant mix?

Absolutely! If you love making pudding from scratch, just substitute with your favorite homemade banana pudding recipe and proceed with the rest of the Banana Pudding Tiramisu steps as written. It adds an even more personal touch.

Which coffee is best for dipping ladyfingers?

Strong-brewed coffee is ideal, but you can use any type Dessert. Want to amp up the flavor? Add a splash of coffee liqueur for a fun, grown-up twist!

What’s the best way to keep bananas from browning?

A quick toss with lemon juice works wonders for keeping bananas looking fresh and appetizing in Banana Pudding Tiramisu. Be sure to use ripe (but not overripe) bananas for the best texture and appearance.

Can I make Banana Pudding Tiramisu gluten-free?

Yes, you can! Substitute gluten-free ladyfingers and double-check your pudding mix and toppings. The swap is seamless and you’ll still get all the delicious results.

What can I use instead of mascarpone cheese?

If you can’t find mascarpone, a very soft, full-fat cream cheese is a good stand-in for this dessert. Just whip it well before folding into the cream to keep the texture nice and smooth.

Final Thoughts

Banana Pudding Tiramisu is the kind of dessert that turns any occasion into a celebration. With its dreamy layers and clear southern-Italian inspiration, it’s one of those recipes you’ll want to share—and sneak a secret extra slice for yourself! Trust me, once you try it, it’s sure to become a favorite at your table too.

Banana Pudding Tiramisu Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 6 hours 25 minutes (including chilling)
Yield: 10 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful fusion of classic tiramisu and creamy banana pudding with this luscious Banana Pudding Tiramisu. Layers of coffee-soaked ladyfinger cookies, velvety mascarpone cheese, ripe bananas, and a hint of vanilla create a heavenly dessert perfect for any occasion.

Ingredients

Scale

For the Mascarpone Mixture:

1 cup heavy whipping cream, chilled
8 oz mascarpone cheese, room temperature
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

For the Banana Pudding Layer:

1 box (3.4 oz) instant banana pudding mix
1 1/2 cups cold milk

For Assembly:

1 1/2 cups brewed coffee, cooled to room temperature
24–30 ladyfinger cookies (savoiardi)
3–4 ripe bananas, sliced
1 tablespoon lemon juice (to prevent bananas from browning)
Crushed vanilla wafer cookies, for topping (optional)
Cocoa powder or crushed graham crackers, for dusting (optional)

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Instructions

Prepare Banana Pudding: In a medium bowl, whisk banana pudding mix with cold milk until smooth and thickened.
Whip Mascarpone Cream: In a large mixing bowl, beat heavy cream until soft peaks form. Add sugar, vanilla extract, and mascarpone cheese; mix until smooth.
Layer the Dessert: Dip ladyfinger cookies in coffee and arrange in a dish. Spread half of the mascarpone mixture, layer with bananas, then repeat layers.
Chill and Serve: Refrigerate for at least 6 hours. Before serving, top with crushed cookies or cocoa powder if desired.