Preheat the oven to 350 degrees Fahrenheit.

Grease and line a standard loaf pan with oil and parchment paper, leaving overhang on each side.

In a large bowl, whisk together the mashed bananas, brown sugar, Greek yogurt, eggs, vanilla extract, olive oil, milk, and cold brew.

Add the flour, cinnamon, nutmeg, baking soda, and salt.

Fold the batter until just combined.

Transfer the batter to the prepared loaf pan.

Bake for 45-50 minutes or until a toothpick inserted comes out with a few moist crumbs.

Let the loaf cool completely.

For the cream, loosen the mascarpone by whisking in the maple syrup and vanilla extract.

Whip the heavy whipping cream with the powdered sugar and salt until stiff peaks form.

Gently fold the mascarpone mixture into the whipped cream.

Chill the cream until ready to assemble.

For the soak, mix the cold brew and dark rum.

Line the loaf pan with parchment, leaving overhang for easy release.

Slice the banana bread into 4 horizontal slices, setting aside the domed top slice.

Lay down a slice of banana bread, soak with half the coffee mixture, and add a layer of mascarpone cream on top.

Repeat layering with bread and cream until all of the bread is used, reserving a third of the cream for topping.

Chill the banana tiramisu for at least an hour or until ready to serve.

Before serving, top with the remaining cream and dust with cocoa powder right before serving.

Slice and enjoy.