Post by @samsational_eats

Sticky toffee banana bread tiramisu Banana bread
150g unsalted butter, softened
180g light brown sugar
3 eggs
290g ripe banana, mashed
275g self-raising flour
150g dark chocolate, chopped Mascarpone filling
500g mascarpone
50ml coffee liqueur
6 eggs, separated
120g caster sugar
300ml double cream Sticky toffee sauce 150g butter 200g dark muscovado sugar 250ml double cream 1 tbsp black treacle pinch of sea salt 
300ml strong coffee, cooled
60ml coffee liqueur
Cocoa powder
Dark chocolate 1. Start with your banana bread. Heat oven to 170°C fan. Beat the butter and sugar until pale and fluffy, then beat in the eggs one at a time. Fold through the mashed banana, flour and chocolate. Spoon into a lined rectangular tin and bake for around 30–35 mins until cooked through. Cool completely. 2. While it bakes, make the sticky toffee sauce. Add the cream, butter, sugar and black treacle to a pan and simmer for 3–4 mins until smooth and glossy. Add a good pinch of sea salt and leave to cool. 3. Whip the mascarpone with the coffee liqueur until soft. Whisk the egg yolks with the sugar until pale and fluffy before folding through the mascarpone. Whisk the egg whites to soft peaks and gently fold through, followed by the softly whipped cream. 4. Mix the cooled coffee with the coffee liqueur. 5. Thinly slice the cooled banana bread and soak in the coffee mixture. Layer with mascarpone filling, sticky toffee sauce and a dusting of cocoa, then repeat. 6. Chill until set, then finish with shaved dark chocolate and plenty more sticky toffee sauce. More in detailed breakdown on Substack soon!