Tiramisu Banana Bread♡

Preheat the oven to 180°C. Grease and line a standard 2lb loaf tin with baking paper.

Peel the ripe bananas, place them in a large mixing bowl and mash thoroughly with a fork.

Add the melted butter, brown sugar and granulated sugar, then whisk until evenly combined.

Whisk in the eggs, followed by the milk and vanilla extract.

Sift in the plain flour, then add the cinnamon, baking powder, bicarbonate of soda and salt.

Gently mix until no dry flour remains, taking care not to overmix the batter.

Pour the batter into the prepared loaf tin and level the top. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.

Allow the banana bread to cool in the tin for 15 minutes, then transfer it to a wire rack and leave it to cool completely.

For the tiramisu cream, place the egg yolks and ¼ cup of the sugar into a clean bowl. Whisk until the mixture becomes pale, thick and creamy.

Add the mascarpone and vanilla extract to the egg-yolk mixture, then mix gently until smooth.

In a separate clean bowl, whisk the egg whites until foamy. Gradually add the remaining ¼ cup sugar and continue whisking until glossy, firm peaks form.

Gently fold the whipped egg whites into the mascarpone mixture in stages, preserving as much air as possible. Refrigerate the cream while preparing the other components.

Melt the butter in a frying pan over medium heat. Add the sliced banana, brown sugar and cinnamon, then cook until the banana is golden and caramelised. Leave it to cool.

Dissolve the espresso powder in the hot water and allow the coffee to cool completely.

Place one banana bread layer into the bottom of the lined tin and lightly brush it with the cooled coffee.

Spread over a generous layer of tiramisu cream, then arrange the cooled caramelised banana over the cream.

Briefly dip each shortbread finger into the coffee and arrange them in an even layer over the caramelised banana. Drizzle with caramel sauce.

Cover the shortbread with the remaining tiramisu cream and smooth the surface.

Place the second banana bread layer on top and press it down gently. Cover and refrigerate for at least 6 hours, preferably overnight.

Carefully turn the chilled loaf onto a serving board, remove the tin and peel away the cling film. Dust with cocoa powder before slicing.