banana mousse recipe, how to make banana mousse

banana mousse recipe with step by step photos – a quick and tasty no cook dessert recipe of eggless banana mousse.

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.

few more tasty recipes for you!

banana mousse

Author:Dassana Amit
Prep Time:15 minutes
Total Time:15 minutes
Course:desserts
Cuisine:world
Servings (change the number to scale):3 to 4
5 from 6 votes
eggless banana mousse recipe
eggless banana mousse recipe - easy and quick recipe of an eggless mousse made with bananas.

INGREDIENTS FOR banana mousse

(1 CUP = 250 ML)
  • 400 grams or 14 ounces bananas, 3 large bananas or 5 medium bananas or 6 small bananas
  • 2 tablespoon honey
  • 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

HOW TO MAKE banana mousse

  • 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 banana 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.

RECIPE TIPS

substitutes:
honey - sugar
25% fat cream - 35% to 50% fat cream or whipping cream
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

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.

bananas for banana mousse recipe

2. blend the bananas to a smooth puree without any chunks.

banana puree for banana mousse recipe

3. now add a little more than ¾ cup cream or 200 ml cream to the pureed bananas.

cream for eggless banana mousse recipe

4. pulse the blender 6 to 8 times so that the cream is evenly mixed with the bananas.

making eggless banana mousse recipe

5. now pour the banana mousse mixture in small individual serving bowls or shot glasses.

eggless banana mousse recipe

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.

eggless banana mousse recipe

7. you can serve the chilled banana mousse with some whipped cream, banana slices or grated chocolate.

eggless banana mousse


POPULAR RECIPES

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

24 comments/reviews

  1. 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.:-)5 stars

  2. 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.

  3. 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.

  4. 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 🙂5 stars

  5. 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
    marina5 stars

    • 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 ..
        marina5 stars

      • 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.

  6. 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!!!

  7. 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.

  8. 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!

  9. Hi Dassana… The above recipe I have tried and it was awesome. Thanks for your Guidance…5 stars

  10. 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.5 stars