Banana Tiramisu Bread

In the realm of guilt-free indulgence, where health-conscious meets decadence, emerges a tantalizing creation: Refined Sugar-Free Banana Tiramisu Bread. A convergence of two beloved classics—banana bread's comforting embrace intertwined with the opulence of tiramisu—all while championing wholesome ingredients.

The velvety richness reminiscent of traditional tiramisu is ingeniously crafted using strained yogurt, infusing a tangy sophistication that expertly balances the bread's sweetness.

One of my favourites :)

You will need to begin this recipe the night before.

Ingredients:

• 2 ripe bananas, mashed

• 1/4 cup pure maple syrup

• 1/2 cup plain yogurt (preferably Greek yogurt)

• 2 large eggs

• 1/4 cup melted coconut oil or olive oil

• 1 teaspoon vanilla extract

• 1 1/2 cups self raising flour

• 1/4 teaspoon salt

• 2 tablespoons espresso

• Cocoa powder for dusting

For the Tiramisu Cream:

• 1 cup unflavoured Greek yoghurt

• Cheesecloth or a clean kitchen towel

• 1 tablespoon maple syrup (adjust to taste) optional

• 1/2 teaspoon vanilla extract

Instructions:

Prepare the Tiramisu Cream:

1. Line a fine-mesh strainer with cheesecloth or a clean kitchen towel. Place it over a bowl.

2. Pour the plain yogurt into the lined strainer and let it drain in the refrigerator overnight or for at least 6-8 hours. This will thicken the yogurt and remove excess liquid.

3. Once yoghurt is thickened, add maple syrup to taste.

Make the Banana Bread:

1. Preheat your oven to 350°F (180°C). Grease and flour a loaf pan.

2. In a mixing bowl, whisk together the mashed bananas, maple syrup, yogurt, eggs, melted coconut oil (or olive oil), espresso and vanilla extract until well combined.

3. Gradually add the flour to the wet ingredients, stirring until just combined. Be careful not to overmix.

4. Pour into the prepared loaf pan.

5. Bake in the preheated oven for about 45-55 minutes or until a toothpick inserted into the center comes out clean.

6. Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

7. Once bread is completely cooled, spread with the Tiramisu yoghurt, then dust with cocoa powder.