Banana mousse recipe with step by step photos – a quick and tasty no cook dessert recipe of eggless banana mousse.
Desserts, cakes and muffins are made at home once or twice a week. So when I have time I take pics and update the recipes on the blog. This recipe of making mousse from some fruits is my go-to recipe.
I have made Mango mousse, Strawberry mousse, Chocolate mousse using the same recipe method. I had seen this recipe a few years back in a book and by now have tried many times making the mousse with fruits. This is a quick recipe and gets done in 15 minutes. The only time taken is chilling the mousse.
Tips for making banana mousse
- Usually I make this banana mousse with leftover amul cream (after adding it to the Punjabi gravies) and fruits that are on the verge of getting too ripened. Amul cream (which is 25% fat cream available in Indian markets) works well in such recipes. If you can get whipping cream, then you can also use that.
- Fruits that can be used are apples, bananas, strawberries, blueberries and mangoes. Avoid using melons or citrus fruits.
- This banana mousse recipe has honey instead of sugar and it really goes well with bananas. If you don’t have honey then add sugar instead.
Eggless banana mousse can be served plain or topped with some plain banana slices or caramelized banana slices. I topped with grated chocolate. You can also dust with some cocoa powder.
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- 400 grams or 14 ounces bananas, 3 large bananas or 5 medium bananas or 6 small bananas
- 2 tablespoons honey
- a bit more than ¾ cup fresh cream or 200 ml - 25% to 35% fat or even 50% fat
- 3 to 4 drops of lime juice
- Peel, slice the bananas and add them to a blender jar along with the honey. Also add 3 to 4 drops of lime juice so that the bananas do not get discolored.
- Blend the bananas to a smooth puree without any chunks.
- 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 shot glasses.
- Cover them with a lid or aluminium foil and place them in the refrigerator for 3 to 4 hours or overnight for the mousse to completely set.
- You can serve the chilled egg free banana mousse with some whipped cream, banana slices or grated chocolate.
Honey - sugar
25% fat cream - 35% to 50% fat cream or whipping cream
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How to make banana mousse
1. Peel, slice the bananas and add them to a blender jar along with the honey. Also add 3 to 4 drops of lime juice so that the bananas do not get discolored. I used 400 grams (about 14 ounces) bananas and 2 tbsp honey. The bananas I added were the small variety of 6 elaichi bananas. You can add 4 medium sized robusta like bananas or 3 large bananas.
2. Blend the bananas to a smooth puree without any chunks.
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 banana mousse mixture in small individual serving bowls or shot glasses.
6. Cover them with a lid or aluminium foil and place them in the refrigerator for 3 to 4 hours or overnight for the mousse to completely set.
7. You can Serve the chilled banana mousse with some whipped cream, banana slices or grated chocolate.