Preheat your oven to 180°C (or 160°C for fan-forced). Grease a loaf pan measuring 9cm deep and 11.5cm x 20cm, then line the base and sides with two layers of baking paper, allowing the paper to extend 3cm above the edges.

In a large bowl, mix together the plain flour, self-raising flour, brown sugar, mixed spice, and bicarb soda. Create a well in the center of the dry ingredients.

In a separate jug, whisk together the milk, lightly beaten eggs, golden syrup, and melted butter until the mixture is smooth.

Pour the wet mixture into the well of the dry ingredients and stir with a wooden spoon until everything is well combined. Gently fold in the mashed banana.

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 minutes to 1 hour, or until a skewer inserted into the center comes out clean.

Allow the loaf to cool in the pan for 5 minutes before moving it to a wire rack to cool completely.

While the loaf is cooling, prepare the syrup by mixing the cooled coffee and Marsala in a medium bowl.

Once the banana bread is ready, slice it into four 1cm-thick pieces, removing the crusts if desired.

In a large bowl, whisk the egg yolks and caster sugar together until the mixture is pale, thick, and has tripled in volume.

Using a stand mixer with a whisk attachment, whip the mascarpone and thickened cream until firm peaks form.

Gently fold the mascarpone mixture into the egg yolk mixture until fully combined.

To assemble the tiramisu, quickly dip small pieces of the banana bread into the syrup and arrange them at the bottom of each of the six 200ml serving bowls.

Spread half of the mascarpone mixture over the banana bread in each bowl. Repeat the layering with the remaining banana bread, syrup, and mascarpone mixture, leveling the top with a spatula.

Chill the assembled tiramisu for at least 2 hours, or overnight for best results.

Before serving, bring the tiramisu to room temperature and dust the top with dark cocoa.