Banana Cream Tiramisu

All credit goes to Diabetes Canada for posting this recipe!

This dessert is easy to make, and the look and taste are elegant!


  • One variation is the Maple Walnut and Pear Tiramisu: Substitute vanilla pudding for the chocolate pudding and a 14-oz (398 mL) can of pear halves (packed in pear juice) for the bananas. Add ¼ cup (50 mL) chopped walnuts to the middle layer. Do not put pears in the middle layer, but add ¼ cup (50 mL) pear juice to the pudding mixture. Garnish the top of the tiramisu with the pear halves down the middle.

Makes 8 servings


  • 9- by 5-inch (2 L) loaf pan, lined with waxed paper
  • 12  giant ladyfinger biscuits (about 5 oz/ 150 g)  12
  • 3 tbsp  pure maple syrup, divided  45 mL
  • 1 cup  lower-fat non-dairy whipped topping  250 mL
  • 1 cup prepared fat-free chocolate pudding, made with 1% milk 250 mL
  • 1  large banana  1
  • ¼ cup  chopped walnuts  50 mL


  1. Arrange 6 ladyfingers in a single layer across the bottom of prepared loaf pan. Drizzle evenly with 2 tbsp (25 mL) of the maple syrup.
  2. In a medium bowl, fold whipped topping into chocolate pudding.
  3. Slice 2/3 banana and arrange in single layer over the ladyfingers. Spoon ½ of the pudding mixture over the banana and spread evenly. Wrap the remaining banana and set aside.
  4. Arrange the remaining 6 ladyfingers in single layer over the pudding and drizzle the remaining 1 tbsp (15 mL) maple syrup over the ladyfingers. Dollop (or pipe) the rest of the pudding mixture onto the ladyfingers. Cover and refrigerate for at least 1 hour or for up to 1 day.
  5. Just before serving, slice the remaining banana and arrange decoratively down the center of tiramisu. Sprinkle with chopped walnuts.

Nutritional Information

Per Serving

Calories 150
Total fat 5 g
Saturated fat 1 g
Cholesterol 64 mg
Sodium 48 mg
Carbohydrates 24 g
Fiber 1 g
Protein 4 g

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