•   Cooked Starter
  • 2-3/4 oz. water
  • 2-3/4 oz. whole milk
  • 1 oz. bread flour
  •   Dough
  • 5-1/2 oz. whole milk
  • 2-3/4 tsp. instant yeast
  • 16-1/2 oz. bread flour
  • 2-3/4 oz. granulated sugar
  • 1-1/2 tsp. salt
  • 2 each whole large eggs
  • 2-3/4 oz. unsalted butter, slightly softened
  • 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 740mg
Carbohydrate 88g
Dietary fiber 3g
Sugars 39g
Protein 11g
Calcium 10%DV
Iron 15%DV


    Cooked Starter:
  1. Combine  all ingredients in small saucepan. Cook on medium heat, whisking constantly, until the whisk leaves a trail on the bottom of the pan, about 5 min. Cool to room temperature.
  2. Dough:
  3. Warm  milk to 90°F. Sprinkle yeast over milk. Let stand while assembling remaining dough ingredients.
  4. Combine  flour, sugar and salt in bowl of mixer fitted with dough hook. Stir in eggs, milk mixture and cooked starter. Mix on low speed until smooth, about 4 min. Add butter. Mix on medium speed 10 min. (Dough will be tacky.) Mix in NILLA Wafers just until blended.
  5. Place  dough in large greased bowl, turning to coat entire surface. Cover with plastic wrap. Let rise at room temperature 1 hour. Turn dough onto lightly floured surface. Deflate and shape into a rectangle to fit a 13 x 4 x 4-inch Pullman Loaf Pan. Remove dough from bowl. Let dough rest 15 min. Place dough in greased pan. Cover pan with lid. Proof 45 min. or until dough is 3/4th of the height of the pan.
  6. Bake  in 350°F standard oven 35 min. Remove lid; bake an additional 10 to 15 min. or until internal temperature registers 200 to 205°F. Cool in pan on wire rack 15 min. Remove from pan and cool completely.
  7. Tiramisu Cream:
  8. Mix  mascarpone, powdered sugar and extracts in large bowl until smooth. Gently fold in whipped cream. Refrigerate until ready to use.
  9. Banana Topping:
  10. 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.
  11. For each serving:
  12. 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).
  13. 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.
  14. 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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