•   Banana Brick Bread
  • 11 oz. milk, divided
  • 3 oz. water
  • 22 oz. bread flour, divided
  • 2 Tbsp. instant yeast
  • 2 eggs
  • 4 oz. granulated sugar
  • 4 oz. melted butter
  • 2 Tbsp. plus 2 tsp. dry milk powder
  • 1 Tbsp. plus 1/4 tsp. salt
  • 5 oz. coarsely chopped NILLA Wafers
  •   Tiramisu Cream
  • 8 oz. mascarpone
  • 1 oz. powdered sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. coffee extract
  • 11 oz. heavy cream, whipped to soft peaks
  •   Banana Topping
  • 4 bananas
  • 1 oz. unsalted butter
  • 12 oz. caramel sauce
  •   Final Plate
  • 8 slices Banana Brick Bread (3.75 oz. each)
  • 20 oz. Tiramisu Cream
  • 30 oz. Banana Topping
  • 4 oz. coarsely chopped NILLA Wafers


Nutritional facts are based on a single serving
Calories 780
Total fat 44g
Saturated fat 24g
Trans fat 1g
Cholesterol 140mg
Sodium 750mg
Carbohydrate 89g
Dietary fiber 3g
Sugars 39g
Protein 11g
Calcium 10%DV
Iron 15%DV


    Banana Brick Bread:
  1. Whisk  3 oz. milk, water and 1 oz. flour in small saucepan until smooth. Cook on medium heat 3 to 5 min. or until slightly thickened. Transfer to bowl of electric mixer fitted with paddle attachment. Cool to room temperature.
  2. Heat  remaining 8 oz. milk to 80°F. Stir in yeast. Let stand 5 min. Transfer to mixer bowl.
  3. Add  all remaining ingredients, except cookie pieces, to mixer bowl. Mix on low speed until combined. Mix on medium speed 8 min. or until mixture is elastic and smooth. Gently fold in cookie pieces.
  4. Place  dough in large greased bowl, turning to coat entire surface. Cover with plastic wrap. Let rise at room temperature 1 hour. Remove dough from bowl. Flatten slightly without deflating completely. Shape into a loaf to fit 13x4x4-inch Pullman loaf pan. Cover pan with lid; let proof 45 min. or until doubled in size.
  5. Bake  in 350°F standard oven 25 min. Remove lid; bake 30 to 40 min. or until internal temperature registers 190 to 200°F. Cool in pan on wire rack 15 min. Remove from pan and cool completely.
  6. Tiramisu Cream:
  7. Mix  mascarpone, powdered sugar and extracts in large bowl until smooth. Gently fold in whipped cream. Refrigerate until ready to use.
  8. Banana Topping:
  9. Cut  bananas lengthwise into quarters, then cut into 1/2-inch-thick slices. Melt butter in sauté pan; add bananas. Cook 1 min. Add caramel sauce and heat just until warm.
  10. For each serving:
  11. Cut  a 1-1/2-inch thick slice from Banana Brick Bread. Use 1-3/4-inch round cutter to remove a circle from center of bread slice. (Reserve center for another use or discard).
  12. Place  bread slice under broiler 1 to 1-1/2 min. or until light golden brown. Turn and brown other side. Transfer to serving plate.
  13. Fill  center with 2.5 oz. Tiramisu Cream. Spoon 3.75 oz. Banana Topping over bread and onto plate. Sprinkle with 1/2 oz. cookie pieces.
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