Go Back
+ servings
A serving of banana pudding tiramisu on a plate with ladyfingers off to the side.
Print Recipe
4.38 from 40 votes

Banana Pudding Tiramisu

This Banana Pudding Tiramisu is the perfect Southern spin on a classic Italian dessert for something truly unique and special.
Prep Time45 minutes
Cook Time5 minutes
Chill4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 594kcal

Ingredients

For the Filling

  • 1 cup heavy whipping cream cold
  • 1 tablespoon confectioner’s sugar
  • 2 8 ounce containers of cream cheese, room temperature
  • 2 cups cold milk + 2-4 ounces as needed
  • 1 14 ounce can sweetened condensed milk
  • 1 5 ounce package instant banana pudding mix
  • 1 5 ounce package instant vanilla pudding mix
  • 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
  • 1 17.5 ounce package ladyfingers
  • 12 vanilla wafers crumbled

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 9x13 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.

Notes

    • It's likely the bananas will brown slightly over time, but this won't affect the delicious taste! You can spray your banana slices with a bit citrus juice if you want to slow down the browning process.
    • 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: Use ripe bananas for more flavor and sweetness but avoid using bananas that are overly brown or soft. The perfect banana will have a sprinkling of black dots on the peel.
    • Gentle Folding: When incorporating 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 to 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.

Nutrition

Calories: 594kcal | Carbohydrates: 58g | Protein: 9g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 235mg | Potassium: 469mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1311IU | Vitamin C: 5mg | Calcium: 215mg | Iron: 1mg