👨🍳 How to Make It (Step-by-step)
Step 1: Prepare the bananas
Peel the ripe bananas and place them in a large mixing bowl. Mash with a fork until smooth and creamy.
💡 Use overripe bananas — they’re sweeter and mash more easily.
Step 2: Blitz the oats
Add the gluten-free oats to a blender or food processor and blitz until you get a coarse flour-like texture.
💡 This helps the oats absorb liquid better and bind the base.
Step 3: Combine base ingredients
Transfer the oat flour to the mashed bananas. Add the cocoa powder and mix thoroughly until evenly combined.
💡 Sift the cocoa powder beforehand to avoid lumps.
Step 4: Add coffee for flavour
Dissolve instant coffee in hot water. Pour it into the banana-oat mixture and stir until incorporated.
💡 Use strong coffee for a deeper tiramisu flavour.
Step 5: Assemble the base
Spoon the banana-coffee base into a glass or ceramic dish and spread it evenly.
💡 Use a spatula to get a smooth, compact surface.
Step 6: Make the cream layer
In a clean bowl, mix Greek yoghurt and mascarpone cheese until smooth and well combined.
💡 Let the mascarpone soften at room temp for easier mixing.
Step 7: Layer the cream
Spoon the cream mixture over the base layer and spread gently to cover.
💡 Tap the dish lightly to settle the cream evenly.
Step 8: Dust the topping
Sprinkle the top with cocoa powder or grated dark chocolate.
💡 Use a fine sieve or microplane for an elegant finish.
Step 9: Chill before serving
Cover and refrigerate for at least 2 hours, or overnight for best results.
💡 Chilling helps set the layers and intensifies the flavour.
Step 10: Serve and enjoy
Slice or spoon into bowls. Serve chilled and garnish with mint leaves or fresh berries if desired.
💡 Best served within 24 hours for optimal texture.
