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.