Bananas Foster Tiramisu

Bananas Foster Tiramisu // Glazed & Confused

By the time you're reading this I'll either be either in or en route to New York City. Yes, I actually survived midterms and I'm finally on the fall break (!!!) I've been daydreaming of for weeks. I've got a crazy busy weekend planned, but I'll be recapping my trip once I get back next week. In the meantime, I wanted to round out this hectic with something extra sweet and special.

It's been a few weeks since the last installment in my Eating New Orleans series, so I'm tackling one of the most traditional local flavors today. Yep, you guessed it (or you know, you just read the title to this blog post): today is all about Bananas Foster. 

Bananas Foster Tiramisu // Glazed & Confused
Bananas Foster Tiramisu // Glazed & Confused

Bananas Foster was created in 1951 at the famed Brennan's in New Orleans' French Quarter, but has since gained status as New Orleans' unofficial dessert. And for good reason too, it's freaking delicious. Butter and brown sugar are melted down with sliced bananas and caramelized for a hot second, before rum and banana liqueur are added, flambéd tableside and served warm with vanilla ice cream. 

Bananas Foster is so simple that I knew I had to dress it up somehow for y'all, so the Bananas Foster Tiramisu was born. Rounds of moist banana bread are soaked in a brown sugar and rum mixture before being topped with a creamy banana mascarpone filling. On top of that goes a layer of bananas foster, then more filling. I topped my little tiramisus off with a banana chip dust and some bruléed bananas, because, let's face it, I'm always looking for a way to wreak havoc upon my kitchen with a blow torch. It only took one bite before I knew this one was a keeper; there's so many different textures going on that I was totally having a mouth party for a (couple) hot second(s). Creamy, chewy, moist, crunchy... it's all there. 

Even my parents, who resent the amount of sugar I bring into this house, were obsessed. I made my mom try them at 10am and the sound that left her mouth after a single taste totally sealed the deal. According to Ellen (hi mom!), these are one of the best desserts I've ever made. What more approval could I ask for?  

Bananas Foster Tiramisu // Glazed & Confused
Bananas Foster Tiramisu // Glazed & Confused

Bananas Foster Tiramisu


  • 250g mascarpone
  • 1 1/4 cups heavy whipping cream
  • 4 tablespoons creme de banane
  • 1 tsp. vanilla extract
  • 1 banana, mashed
  • 1 tablespoon instant banana pudding (just the powder, not the prepared pudding)


  • 2 tablespoons dark brown sugar
  • 2 tablespoons confectioners' sugar 
  • 2 tablespoons dark rum
  • 1/3 cup boiling water

Bananas Foster:

  • 1/2 stick butter
  • 1/4 cup dark brown sugar
  • 2 ripe bananas, peeled and sliced 
  • 2 tablespoons dark rum



  • 1 loaf of banana bread (homemade or store-bought)
  • bananas, for garnish

Cut out banana bread in circles the size of your serving glass, about 1/2-inch thick. Place in the bottom of glasses. 

To make the soak, mix together the brown sugar, confectioners' sugar, rum, and boiling water until smooth. Using a pastry brush, evenly distribute the mixture over banana bread pieces until soaked through. 

In the bowl of an electric mixer fitted with the whisk attachment, make the filling by mixing together the heavy cream, mascarpone, mashed banana, and pudding mix on low to combine. Increase the mixer to high speed and whip until thickened. Layer on top of the banana bread. 

To make the bananas foster, heat the butter over medium heat until melted. Once melted, add the brown sugar and stir until combined. Add in the banana slices and cook until caramelized. Remove from heat and mix in rum. Using a long lighter, flambe the mixture until the rum cooks away. Layer on top of the mascarpone filling, before repeating this step with more filling. 

Chill and serve. 

a banana cake for Harry Styles

a banana mini cake for Harry Styles // Glazed & Confused

S.O.S. In a few hours, I'll reach a major milestone in my life. It's almost like my whole life this far has been leading up to this one very moment. Yes, I'm seeing One Direction tonight.

Sorry, but I'm one of those crazy delusional One Direction obsessed teenage girl types. I would go into detail, but the fact that I spent 10 hours waiting outside of the boys' hotel yesterday in a mob of 14 year old girls in crop tops says enough. (I saw Zayn!) And what about the 1D notebook and glitter pens that I use in all of my college classes? Or how about life size cutouts that live next to my bedroom window and even made it onto Google street view. Yeah, that actually happened.

Moral of the story: I'm a fangirl. Despite my superfandom for the past three years, I have yet to actually see the boys live. But tonight, my fantasy will materialize and the the five boys that I have convinced myself to be nothing but a figment of my imagination will become reality. Cue the heavy breathing.

I couldn't think of any better way to celebrate the day than by making a cake inspired by my favorite 1D member/my bae, Harry Styles. Talk about dreamy! Ugh, he's so perfect. 

In case you weren't aware of it, Harry Styles eating bananas is a thing.

Here's some gif proof:


So naturally, I baked a banana cake for Harry Styles. Well, not actually for Harry, because I so ate the whole thing myself. Not only is this cake already perfect because of all of the love and feels and pent up emotional frustration that was baked into it, but also because it's a mini cake! Hell yeah baby cakes!!! I adapted a recipe from the lovely Cynthia over at Two Red Bowls and put my own spin on one of her beautiful miniature cakes. The final product: a ultra-moist cinnamon banana cake with my very own white chocolate nutella frosting. Definitely a cake fit for my British prince. 

I hope you guys enjoy this baby cake! I've been a little MIA online lately (super crazy pull-my-hair-out busy with school right now), but I will be back into full blogging mode next week! But for now, I'm going to freak out about One Direction some more. 

banana mini cake with white chocolate nutella frosting // glazed & confused

Banana Mini Cake

(adapted from Two Red Bowls)

  • 1 1/2 tbsp oil
  • 2 tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/3 cup all purpose flour
  • 1/8 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch salt
  • 4 tbsp mashed banana

Preheat oven to 350 F. Line the bottom of three 4-ounce porcelain ramekins with parchment paper and spray sides with cooking spray.

In a medium bowl, whisk together the oil, sugar, and vanilla extract. In a small bowl, combine the flour, baking soda, cinnamon, and salt. Fold the dry ingredients into the wet, then gently fold in the mashed banana. 

Divide the batter between the ramekins and bake for about 15 minutes. Cool for 10 minutes, then run a knife around the edges and remove cakes. Let cool completely before frosting.


White Chocolate Nutella Frosting

  • 1/2 stick unsalted butter, softened
  • 1 tbsp. cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup white chocolate nutella

In a small bowl, whisk together the butter and cream cheese until smooth. Gradually mix in the sugar and white chocolate nutella. Frost and serve. 

Salted Caramel Nilla Wafer Banana Pudding

Um, it's August 5th. AUGUST. What the actual [insert expletive of choice here]?!

You see, August is a very busy month in Graham land: tons of birthdays (including mine, I'll be accepting donations of Williams-Sonoma gift cards all month long), the back-to-school mental and emotional preparation, this crazy New Orleans swamp-like heat and humidity. It's just a lot. 

Even though I don't go back to college for another three weeks, this whole end of summer thing is starting to freak me out. But this panic isn't about my schedule or getting back into studying. For the first time in my life, I'm actually *gasp* excited to go back to school. Instead, I'm freaking about more important things. You know, like, how I can possibly whip up every single summery dessert I've been planning on making but haven't actually made yet. 

Case in point: Banana Pudding. 

(Okay, so maybe banana pudding isn't really an exclusively summer dessert, but in my brain it is. So let's just go with it.)


For somebody that eats bananas every single day, you would think that I'd get sick of them after a while. Nah, I still crave them. My craving was so bad that in Europe, I had a slight mental breakdown where I exclaimed that my life onboard our cruise ship was "devoid of all normalcy" because the buffet didn't have bananas readily available for my consumption every day. Dramatic, I know — but hey, I'm a typical Leo. Anyways, this past week my craving was so bad that I just had to cure it with banana pudding. 

True to form, I didn't settle for just any straight-up banana pudding. Nope, I decided to throw in some extra calories and a heavy dash of totally unnecessary amazingness. The pudding? It's infused with Nilla Wafers. (I firmly believe that infusing things in milk is the next frontier, y'all.) The whipped cream? Perfectly flavored with salty salted caramel. And if that's not enough for my fellow salted caramel lovers: don't worry, there's some extra in between the layers too. 


Anybody that knows me personally knows that I absolutely loathe cake mixes and premade cookie doughs. Don't even get me started on that "just add water" sorcery. Uh, how is that even possible? (No please, let me know.) HOWEVER, I have this strange love for trashy Paula Deen-style banana pudding. Said pudding involves only 4 ingredients: cream cheese, condensed milk, cold milk, and instant vanilla pudding mix. Pudding isn't even hard to make from scratch.

I would normally feel overwhelmed with guilt for cheating on my own morals, but this stuff, it's just too good. Feel free to call me Honey Boo Boo from now on; I wont mind, I'm too busy stuffing my face with this banana pudding, 

Nilla Wafer Pudding 

  • 1 box Nilla Wafers 
  • 3 cups whole milk
  • 8 oz. cream cheese, room temperature
  • 1 14 oz. can condensed milk (I only used 3/4 of the can)
  • 1 5 oz. package instant vanilla pudding mix 

In a medium bowl, pour milk over Nilla Wafers. Let steep for 1 hour before straining and refrigerating until cold.

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until light and fluffy. Mix in the condensed milk to combine until smooth. Finally, add the pudding mix and infused milk. Beat until thickened. 


Salted Caramel Whipped Cream 

  • 1 cup heavy whipping cream
  • 1/2 cup salted caramel (Note: you can use jarred sauce or make your own.)
  • 1 tablespoon light brown sugar
  • 1/2 tsp. vanilla paste or extract 

In the bowl of a stand mixer fitted with the whisk attachment, whisk together all ingredients until soft peaks form. Set aside. 


Extras + Assembly 

  • 1 box Nilla Wafers
  • 5 bananas, sliced
  • more salted caramel 

In a trifle dish or individual mason jars, layer:

  1. Nilla Wafers
  2. Salted Caramel
  3. Sliced bananas 
  4. Pudding 
  5. Salted Caramel Whipped Cream
  6. Repeat all that good stuff one more time.
  7. Top with crushed wafers and salted caramel.