To a blender, combine the banana, oats, baking powder, cashew butter, maple syrup, cacao, coffee, vanilla, salt, and milk.
Blend everything until you have a liquid consistency.
Add the tiramisu batter to an oven safe bowl and bake for 20 minutes at 350*F/ 175*C.
While the oats are baking, create the coconut "mascarpone" topping.
To a bowl, whisk together the coconut cream, sugar, lemon juice, and vanilla. Refrigerate.
When the oats are ready, give them plenty of time to cool off before adding the topping, or the coconut topping will melt.
Once the oats have cooled off, top the oats the coconut mascarpone and add more cacao powder on top.