Dairy-Free Vegan Gluten-Free Tiramisu Banana Bread
Rich banana bread featuring layers of creamy vegan filling infused with coffee flavors, topped with whipped dairy-free cream and cocoa dust. This indulgent loaf combines the beloved Italian dessert's signature coffee notes with moist banana bread texture. Perfect for special occasions, afternoon tea, or impressing vegan and gluten-free guests. The marbled cream cheese layer creates beautiful swirls throughout each slice, while optional coffee liqueur adds authentic tiramisu depth.
Ingredients
- ⅓ cups vegan cream cheese
- ⅛ cups thick dairy-free yogurt
- 1 ¾ tbsp runny smooth almond butter
- ⅛ cups superfine sugar
- 1 ½ tsp cornstarch
- 1 tsp vanilla essence
- 1 lb ripe banana, 3 large or 4 medium bananas
- 3 ¾ tbsp sunflower oil or melted and cooled coconut oil
- ½ cups coconut sugar
- 4 tbsp plant-based milk
- 1 tsp vanilla essence
- 1 tsp lemon juice
- 2 ¼ cups plain or GF flourregular plain flour1:1gluten
makes gluten-containing
- 1 tbsp espresso coffee powder
- 1 tsp baking soda
- 1 pinch salt
- 1 tbsp coffee liqueur or cooled strong coffee(optional)strong cooled coffee1:1alcohol-free
removes alcohol content
- 7 tbsp dairy-free cream
- cocoa powder, to dust
Instructions
- 1
Preheat oven and line loaf tin with parchment paper
- 2
Beat cream cheese and yogurt until smooth, then mix in almond butter, superfine sugar, cornstarch and vanilla
- 3
Mash bananas in large bowl and add oil, coconut sugar, plant milk, vanilla and lemon juice
- 4
Sift flour, espresso powder and baking soda into banana mixture, add salt and whisk to smooth batter
- 5
Pour half the banana batter into prepared tin and smooth top
- 6
Drop spoonfuls of three-quarters cream cheese mixture over batter and spread evenly
- 7
Top with remaining banana batter, then remaining cream cheese mixture
- 8
Smooth top and gently swirl through layers
- 9
Bake for 50 minutes, covering with foil after 40 minutes
- 10
Test with skewer for doneness and brush with coffee liqueur if using
- 11
Cool in tin for 10 minutes, then turn out and cool completely on wire rack
- 12
Whip cream until light and fluffy, pipe onto cooled loaf and dust with cocoa powder
Tips
Test doneness with a skewer - the cream cheese layer will stick but the banana bread should come out clean
Cover with foil after 40 minutes to prevent over-browning while ensuring center cooks through
Cool completely before adding whipped cream topping to prevent melting and maintain neat presentation
Good to Know
Keep in fridge for 3-5 days with cream topping, or freeze without cream for 1 month
Can be made without cream topping up to 2 days ahead, add cream just before serving
Serve chilled or at room temperature, slice with sharp knife for clean cuts through layers
Common Mistakes
Don't add cream topping to warm bread to avoid melting
Cover with foil after 40 minutes to prevent burning while center finishes cooking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
makes gluten-containing
General Alternatives
removes alcohol content
FAQ
Can I make this without the coffee flavor?
Yes, simply omit the espresso powder and coffee liqueur. The banana bread will still be delicious with the creamy marbled layer.
What if I don't have vegan cream cheese?
You can substitute with thick cashew cream or silken tofu blended with a little lemon juice and sweetener for tanginess.
How long does this keep without the cream topping?
The bread keeps well wrapped at room temperature for 2-3 days or refrigerated for up to 5 days without the cream.