Banana Mousse Recipe
I know many people who have an unexplainable aversion towards banana. But I’m sure once you try this recipe of a lovely, silky mousse made with bananas, you’ll have a change of heart for this fruit. So, presenting a quick, super easy, no-cook, eggless and decadent dessert recipe, the Banana Mousse.
About Banana Mousse
Usually, I end up making cakes, muffins and desserts once or twice a week at home. This base formula of a mousse, which I keep experimenting with by adding different fruits is my go-to recipe. The Banana Mousse is one of those many tried and tested versions.
I came across this particular mousse recipe a few years back in one of the cookbooks. It has stuck with me till today and I have been making variations with it. Other than this Banana Mousse, I have also used the same recipe for these delicious Chocolate Mousse, Mango Mousse and Strawberry Mousse too.
All you need for this Banana Mousse is some bananas, fresh cream, honey and lemon juice. Just process these as the recipe calls for and enjoy a smooth, delish dessert done within minutes. The only time that it takes is to chill and be set properly.
Why this Banana Mousse is a sure shot winner?
Because it is really easy to make, eggless and naturally vegetarian. This recipe also doesn’t involve any cooking and has no sign of gelatin or agar agar in it. Still the result is a humble, yet gorgeous mousse ready in absolutely no time!
How to make Banana Mousse
1. Peel, slice bananas and add them to a blender jar along with 2 tablespoons honey. Also, add 3 to 4 drops of lemon juice so that the bananas do not get discolored.
I used 400 grams (about 14 ounces) bananas. The bananas I used were 6 small variety of Indian bananas (called Elaichi bananas). You can add 4 medium-sized Robusta like bananas or 3 large bananas.
2. Blend the bananas to a smooth puree. Ensure that there are no chunks in the puree.
3. Now, add a little more than ¾ cup cream or 200 ml cream to the pureed bananas.
4. Pulse the blender 6 to 8 times so that the cream is evenly mixed with the bananas.
5. Now, pour the mousse mixture in small individual serving bowls or shot glasses.
6. Cover them with a lid or aluminium foil and refrigerate for 3 to 4 hours or overnight for the mousse to completely set.
7. Serve eggless Banana Mousse chilled with some whipped cream, banana slices or grated chocolate.
Expert Tips
- I use the cream with 25% milk-fat and bananas that are on the verge of ripening too much, for this recipe. These really do wonders to this particular mousse preparation. If you have whipping cream or 35% to 50% fat cream, you can use them as well.
- Make variations of this recipe with other fruits like apples, mangoes, strawberries and blueberries. However, do not use citrus fruits or melon.
- I have used honey as a sweetener in this recipe as it pairs really well with bananas. You can interchange it with sugar or your preferred sweetener instead.
- This Banana Mousse can be served plain. You can also top it with regular or caramelized banana slices, whipped cream and grated chocolate or dust with cocoa powder.
FAQs
Can hung curd be used as an alternative to fresh cream in this recipe?
Yes. However, the taste will alter if you use hung curd and the mousse will have a certain sourness to it. Adjust the sweetener accordingly when using hung curd.
Which cream should I use for this recipe? Light cream or heavy cream?
You can use light cream with 25% milk-fat and also whipping cream or heavy cream. The banana also helps to give it a mousse like texture here.
My mixture got spoilt after adding the cream. What could be the reason?
Before adding the cream, smell it. It should have a fresh, milky aroma to it. If it smells even faintly sour, discard it as it is spoilt. You can’t use this cream for making the mousse.
Can I use milk instead of cream?
No, you cannot as milk will give it a custard or pudding like consistency.
What toppings can I use for this Banana Mousse?
You can add toppings like some fresh banana slices, a dollop of whipped cream or some grated chocolate.
Step by Step Photo Guide Above
Ingredients
- 400 grams bananas 3 large bananas or 5 medium bananas or 6 small bananas
- 2 tablespoons honey or add as needed
- 200 ml cream 25% to 50% fat – a bit more than ¾ cup fresh cream
- 3 to 4 drops lemon juice
Instructions
- Peel, slice the bananas and add them to a blender jar together with the honey. Also add 3 to 4 drops of lemon juice so that the bananas do not get discolored.
- Blend the bananas to a smooth puree. Make sure that that there are no chunks in the puree.
- Now, add the fresh cream to the pureed bananas.
- Pulse the blender 6 to 8 times so that the cream is evenly mixed with the bananas.
- Now, pour the mousse mixture in small individual serving bowls or small glasses.
- Cover them with a lid or aluminium foil and refrigerate for 3 to 4 hours or overnight for the mousse to completely set.
- Serve eggless Banana Mousse with some whipped cream, banana slices or grated chocolate.
Notes
- Use bananas that are sweet. Try not to use underripe bananas as this may give an astringent like taste in the mousse.
- Use cream having 25% to 50% milk fat.
- For the sweeteners, add raw sugar, white sugar, confectioner’s sugar, coconut sugar, maple syrup or any other sweetener that you prefer.
- Choose to add more or less of your preferred sweetener as you like.
- Scale the recipe to make a big batch of the banana mousse.
Nutrition
This Banana Mousse recipe post from the blog archives first published in March 2015 has been republished and updated on 9 June 2022.
Hi Dassana, love your recipes. Can the cream be replaced by Condensed Milk?
Thank you so much. I’m glad you’re enjoying the recipes.
Replacing cream with condensed milk will make the mousse overly sweet and change the texture quite a bit. It won’t have the light, airy feel that whipped or blended cream gives. You could try using a mix of condensed milk and hung curd or thick yogurt, but the result will be denser and much sweeter.
Lovely recipe. I was wondering if we can use thick coconut milk instead of cream and date syrup as a sweetener? Will that work?
Instead of thick coconut milk, coconut cream would be a better option. The sweeteners can be of your choice and date syrup will work.
I followed the recipe to a T, with one exception- added ¼ teaspoon cinnamon powder. I used Amul cream, which has 25% fat. The bananas ( pachha bale- big bananas, well ripened) were 400 grams with skin.
It did not set, even after 24 hrs. Also, it turned a pale purplish color. It was tasty, but like a creamy banana milkshake. Would like to try again. What do you think was the issue, please?
I think its the quality of bananas. You can try with elaichi bananas or robusta bananas. Did you add lemon juice. It prevents the darkening or color change.
Also try keeping the cream in the fridge for a few hours or overnight before blending. Secondly only add the thick cream and not any runny watery liquid that sometimes forms in the pack. I hope this helps.
You are awesome and because of you only I’m able to work in kitchen without any problem. Your recipes make me a good cook. Thank u for this blog n for the awesome mouth licking recipes.:-)
thank you for your kind words 🙂 and positive views. you are always welcome geetika 🙂
Hi,
I love your recipes and am a great fan of yours.. Just wanted to know if I can add hung curd in place of fresh cream.
Thanks
you can add hung curd. the taste will be different than with cream and the mousse will have sour notes in it, due to the hung curd. but overall the taste will be good. add honey or sugar accordingly.
Hi dassana,
Your recipes always turn out to be great. 🙂
Will Amul low fat(25%) cream do or is heavy cream needed to get the mousse consistency?
Thanks
amul cream works. i use amul cream for all the mousse and panna cotta recipes that i have posted on the blog. in this recipe, the banana also helps in giving a mousse like texture. if you can get heavy cream, then heavy cream can also be used in this recipe.
Hi Dassana,
You’re truly a kitchen goddess! I have recently started cooking and looked towards your blog to help me out primarily coz it helps me make dishes that are super quick but look as if hours have been spent making them. And I must say that within a week you’ve transformed this newbie to a decent cook! Eternally grateful to you for that. Made the above recipe and mushroom roast yesterday for dinner and it was phenomenal! Didn’t have besan so added rice flour instead 😛 the results were still good!
So here’s a big hurrah to you! Keep cooking 🙂
XOX 🙂
thanks anindita for this kind and motivating feedback. you made my day. keep visiting and do try some more recipes.
Hi dassana, tried the abv recipe and hv kept it in the fridge… it should set by night .. looks yum. hope my son likes it ….. i also tried your chocolate banana mousse.. while melting the dark compound chocolate i added the cream and coffee powder..but the full thing got spoilt.. can u tell me how it must hv happened… probably while i was adding amul cream from the pack a little milk also poured out .. could that be the reason or something else .. one thing im sure is that there was no water in the chocolate vessel ….
thanks dassana
regards and take care
marina
spoilt meaning what happened. did the mixture looked curdled? the mixture should have a velvety smooth look or appearance. if it looks curdled, then the cream had already got spoiled. don’t eat if the curdling has happened. if not, then you can have as well as serve the mousse.
Yes dassana, it looked curdled… i guess you are right the cream must hve been spoilt…. it was 4-5 days olds but kept in the fridge … i know the pack says use it within 2 days after opening … .. hey dassana thanks for your prompt reply … next time i will see to it that i use fresh cream in every dish… thanks a lot ..
regards n tk care ..
marina
thanks for informing marina. next time when you use cream, just smell it. its should have the fresh cream milky aroma. if it smells sour or even faintly sour, then its spoiled. better to use in a few days after reopening.
Hello ur recipes are very tasty I just love them, but can I use milk instead of fresh cream and coco powder instead of grated chocolate??? Thank you!!!
milk will not give you the mousse like consistency. so milk cannot be added instead of fresh cream.
Will definitely try this day after tomorrow. Looks yum!
I hv tried ur many recipes and all came out good.
Now for this I want to know can I use cream from milk(malai) .
One more good thing is u always response to my questions.thanks for that.
welcome shallu. thanks for sharing positive feedback. yes you can use but first whip it in the blender.
Wow! I love love love this website… I have a sweet-tooth and since coming to UK I have been craving good indian sweets for what feels like forever. Thank you so much for these amazing recipes… I am going to try all of them one by one in due time! Oh and all the vegetarian savoury dishes too!!
Kudos to you!
welcome jahnabi. thanks for your kind words.
Hi Dassana… The above recipe I have tried and it was awesome. Thanks for your Guidance…
welcome sharvari. thanks for sharing your positive feedback.
Oh My! This is one of my favorite dessert and this is the easiest recipe and presentation I’ve seen so far. Thank you Dassana for making me crave.
All your receipe are too good.
thanks khanjan