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.
Table of Contents
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
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.
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.
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.
No, you cannot as milk will give it a custard or pudding like consistency.
You can add toppings like some fresh banana slices, a dollop of whipped cream or some grated chocolate.
More Banana Recipes To Try!
Bread Recipes
Vegan Recipes
Breakfast Recipes
Smoothie
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Banana Mousse (Easy 4 Ingredient Recipe)
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 Info (Approximate Values)
This Banana Mousse recipe post from the blog archives first published in March 2015 has been republished and updated on 9 June 2022.
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.