Banana Mousse Recipe (2024)

By Dassana Amit
Last Updated: June 9, 2022

Gluten Free, Vegetarian
4.96 from 21 votes • 26 Comments

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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
How to make Banana Mousse (Stepwise Photos)
Expert Tips
FAQs
Recipe Card

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!

Step-by-Step Guide

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 6to 8times 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.

Banana Mousse (Easy 4 Ingredient Recipe)

By Dassana Amit

Easy, quick and decadent dessert of Banana Mousse without eggs made with ripe sweet bananas, fresh cream, honey and lemon juice.

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)

Nutrition Facts

Banana Mousse (Easy 4 Ingredient Recipe)

Amount Per Serving

Calories 363Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g81%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 74mg25%

Sodium 25mg1%

Potassium 584mg17%

Carbohydrates 46g15%

Fiber 4g17%

Sugar 28g31%

Protein 3g6%

Vitamin A 776IU16%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 21mg25%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin K 3µg3%

Calcium 58mg6%

Vitamin B9 (Folate) 33µg8%

Iron 1mg6%

Magnesium 43mg11%

Phosphorus 75mg8%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Banana Mousse recipe post from the blog archives first published in March 2015 has been republished and updated on 9 June 2022.