Banana Pudding Tiramisu

I developed my banana pudding tiramisu over 10 years ago, and it is still a straight up hit. It’s all the goodness of traditional banana pudding but stacked with tiramisu vibes. I layer whipped cream, a pudding cream sauce, and ladyfingers soaked in a homemade rum sauce. Once it’s set up, everyone will want to dive in.

How to Make Banana Pudding Tiramisu

Step 1: Make the Rum Sauce

1. Adding the Ingredients. Add the butter, rum, brown sugar, vanilla extract, and cinnamon to a small saucepan.
2. Cooking the Sauce. Mix with a whisk or spoon and bring it to a slight boil.
3. Cooling It. Remove the sauce from the heat and allow it to cool for 20 minutes.

Step 2: Making the Whipped Cream

1. Adding the Cream. Add the heavy cream to the mixing bowl of your stand mixer.
2. Beating the Cream. Beat the heavy cream on high speed until soft peaks develop.  Add in the confectioners’ sugar.
3. Making Stiff Peaks. Continue to beat the sugar and cream mixture until stiff peaks develop. 
4. Storing the Whipped Cream. Remove the whipped cream from the bowl and place in a separate bowl. Cover it and store it in the refrigerator.  

Step 3: Making the Filling

1. Beating the Cream Cheese. Add the cream cheese to the bowl and beat on high until it’s nice and fluffy.
2. Adding the Ingredients. Add the sweetened condensed milk, regular milk, banana pudding mix, vanilla pudding mix, and vanilla extract to the mixing bowl.
3. Beating the Filling. Beat until well incorporated. Stop in between mixing ingredients to use a spatula to mix in the food on the sides of the bowl.

PRO TIP: The pudding at this point should not be too thick. It should be “spreadable”. If it seems too thick add in more cold milk, starting at a quarter cup at a time.

4. Adding the Whipped Cream. Remove the whipped cream from the refrigerator and slowly fold half of the whipped cream into the banana pudding.

Step 4: Assemble the Tiramisu

1. Layering the Ladyfingers: Arrange a full row of ladyfingers on the bottom of a 9×13 baking pan.
2. Adding the Rum Sauce. Pour a quarter of the warm rum sauce over the ladyfingers to soak them.
3. Layering the Bananas. Add the slices of 2 bananas over the ladyfingers.
4. More Rum Sauce. Pour another quarter of the warm rum sauce over the bananas.
5. Adding the Creamy Filling. Spread half of the banana pudding cheese mixture over the top of the bananas and smooth it out.
6. Repeat the Layers. Create another layer by repeating all the steps starting with adding another row of ladyfingers, pouring the rum sauce on the ladyfingers, adding the sliced bananas, pouring the. remaining rum sauce and finally adding the rest of the banana pudding mixture on top.

Step 5: Adding the Final Layers

1. The Whipped Cream. Spread the remaining half of whipped cream over the top of the tiramisu.
2. Crushed Vanilla Wafers. Sprinkle the crumbled wafers over the whipped cream. Place the baking pan in the refrigerator for at least 3-4 hours before serving.

Banana Pudding Tiramisu Recipe

This Banana Tiramisu is the perfect Southern spin on a classic Italian dessert for something truly unique and special.

4.41 from 42 votes

Print Pin Recipe

Prep Time 45 minutes mins

Cook Time 5 minutes mins

Chill 4 hours hrs

Total Time 4 hours hrs 50 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 12 servings

Ingredients

For the Filling

• ▢ 1 cup heavy whipping cream cold
• ▢ 1 tablespoon confectioners' sugar
• ▢ 16 ounces cream cheese room temperature (2 bricks)
• ▢ 2 cups milk cold, plus 2-4 ounces as needed
• ▢ 14 ounces sweetened condensed milk 1 can
• ▢ 5 ounces instant banana pudding 1 large box
• ▢ 5 ounces vanilla instant pudding 1 large box
• ▢ 1 tablespoon pure vanilla extract

For the Rum Sauce

• ▢ ½ cup unsalted butter
• ▢ ½ cup rum or coffee
• ▢ ½ cup light brown sugar packed
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ teaspoon ground cinnamon

For the Assembly

• ▢ 5 large bananas in ½ inch slices
• ▢ 17.5 ounce ladyfingers 1 package
• ▢ 12 vanilla wafers crumbled

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Instructions

For the Rum Sauce

• In a medium sized pan, add butter, rum, brown sugar, vanilla extract, and cinnamon. Mix with a whisk or spoon. Bring to a slight boil then turn off the heat.
• Remove from heat and allow to cool for 20 minutes.

For the Filling

• In the bowl of a mixer, beat heavy cream on high speed until soft peaks develop. Add in confectioners sugar and continue to beat until stiff peaks develop. Remove whipped cream from the bowl and place in a separate bowl. Then put the mixture in the refrigerator.
• Clean bowl then add cream cheese and beat on high until nice and fluffy.
• Slowly add in sweetened condensed milk, milk, banana pudding mix, vanilla pudding mix, and vanilla extract. Beat until well incorporated. Stop in between mixing ingredients to use a spatula to mix in the food on the sides of the bowl. The pudding at this point should not be too thick. It should be “spreadable”. If it seems too thick add in more cold milk, starting at 2 ounces (¼ cup).
• Remove whipped cream from the refrigerator and slowly fold half of whipped cream into the banana pudding.

To Assemble the Tiramisu

• Arrange a full row of ladyfingers on the bottom of a 9×13 sized baking pan. Pour 1/4 of warm rum sauce over ladyfingers to soak them.
• Next add slices of 2 bananas over the ladyfingers and pour another 1/4 of warm rum sauce over bananas.
• Take half of the banana pudding cheese mixture and smooth over the top of the sliced bananas. Again, the banana pudding mixture should be “spreadable” and not too thick. See notes above for thinning the mixture if needed.
• Next create another layer by repeating all steps starting with adding another row of ladyfingers, pouring rum sauce on ladyfingers, adding sliced bananas, pouring remaining rum sauce and finally add the rest of the banana pudding mixture.
• Lastly, take the remaining half of whipped cream and spread it over the top of the tiramisu.
• Finish the top of the tiramisu with crumbled wafers over whipped cream.
• Place the baking pan in the refrigerator for at least 3-4 hours before serving.

Video

Notes

How to Store 

Store leftover tiramisu in an airtight container and store it in the refrigerator. It’s likely the bananas will brown slightly over time, but this won’t affect the taste! You can spray your banana slices with a bit citrus juice if you want to slow down the browning process.

How long will banana tiramisu last in the fridge?

2-3 days

Can I freeze banana pudding tiramisu?

Nope, it doesn’t hold up well to freezing.

Nutrition

Calories: 773kcal | Carbohydrates: 95g | Protein: 12g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 188mg | Sodium: 523mg | Potassium: 501mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1451IU | Vitamin C: 5mg | Calcium: 228mg | Iron: 2mg

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Recipe Tips

• Use Ingredients at Proper Temperature: Ensure your cream cheese is at room temperature for a smoother, lump-free mixture while the heavy cream needs to be cold so that it whips up into stiff peaks more easily.
• Ripe Bananas: Just avoid using bananas that are overly brown or soft. It should have some black dots on the peel.
• Gentle Folding: When adding the whipped cream, fold it in gently to keep the mixture light and airy.
• Be Patient: Allow enough chilling time for your banana tiramisu. This gives it time to set and the flavors to meld together.
• Filling Consistency: You want the banana pudding filling to be creamy and spreadable. If it’s too thick you can add a bit of regular milk to thin it out. Mix it in slowly until you get to the right consistency.

Recipe Help

Favorite Banana Pudding Recipes

• Banana Pudding Cake
• Banana Pudding Cheesecake Bars
• Banana Pudding Ice Cream
• Banana Pudding Pound Cake
• Homemade Banana Pudding
• Banana Pudding Pie

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