There is something undeniably nostalgic about a truly fluffy, fruit-forward dessert, and this Banana Mousse hits that sweet spot perfectly. After a long week of testing complex dishes in the kitchen, I wanted to share something that feels elegant but requires zero baking skills. This mousse is incredibly airy, balancing the natural sweetness of ripe bananas with a subtle kick of rum and the warmth of nutmeg. It is the perfect vegetarian treat to end a dinner party or just to enjoy while curling up on the couch.
Yields: 6 Servings Prep Time: 15 Minutes
Ingredients:
- Bananas: 3 large ripe bananas, mashed (approx. 13.4 oz / 380g)
- Whipping Cream: 2 cups heavy whipping cream (16 fl oz / 473ml)
- Sweetener: 3 tbsp powdered sugar (0.9 oz / 25g)
- Acidity: 2 tbsp fresh lemon juice (1 fl oz / 30ml)
- Spice: 0.25 tsp ground nutmeg (approx. 0.5g)
- Flavoring: 1 tbsp dark or spiced rum (0.5 fl oz / 15ml)
Instructions:
- Purée the Fruit: Place the 3 large bananas (13.4 oz / 380g) into a blender or food processor and purée on high speed until the consistency is completely smooth and free of lumps.
- Whip the Cream: In a large, chilled mixing bowl, pour in the 2 cups (473ml) of whipping cream and beat at medium-high speed until the cream begins to thicken and forms high, stiff peaks.
- Sweeten the Mixture: Sprinkle the 3 tbsp (25g) of powdered sugar over the whipped cream and continue to whip briefly until the mixture forms soft peaks; the texture should remain light and fluffy, so be careful not to over-beat into butter.
- Combine the Bases: Gently transfer the banana purée into the bowl with the whipped cream and use a spatula to fold the cream into the banana mixture using a sweeping over-under motion to retain the air bubbles.
- Add Flavor and Spice: Carefully stir in the 2 tbsp (30ml) of lemon juice, 0.25 tsp (0.5g) of ground nutmeg, and 1 tbsp (15ml) of rum until just combined, ensuring the acidity incorporates evenly to prevent browning.
- Portion and Serve: Spoon the finished mousse evenly into 6 parfait glasses or dessert bowls (approx. 0.75 cup / 175ml per serving) and refrigerate for at least 1 hour before serving to allow the texture to set.
Nutritional Information
Values are approximate per serving (1/6 of recipe).
- Calories: 350 kcal
- Total Fat: 29g
- Total Carbohydrates: 18g
- Protein: 3g
- Sugars: 12g
Pro Tips for the Best Mousse
- Chill Your Tools: For the most voluminous whipped cream, place your metal mixing bowl and beaters in the freezer for 15 minutes before whipping. Cold fat traps air better, resulting in a lighter, fluffier texture.
- Spotty Bananas are Best: Use bananas that have plenty of brown spots on the peel. They are not only easier to mash into a smooth purée but also have a higher natural sugar content, which creates a deeper flavor profile without needing extra added sugar.
- The “Fold” Technique: When combining the heavy cream and banana purée, do not stir vigorously. Use a large rubber spatula to gently “fold” (scoop from the bottom and flip over the top). This preserves the air bubbles you worked hard to create, ensuring the mousse doesn’t turn into a dense pudding.
- Prevent Browning: Do not skip the lemon juice. The acidity interacts with the enzymes in the bananas to stop oxidation, keeping your dessert a beautiful pale yellow rather than turning grey or brown as it sits.
Frequently Asked Questions (FAQ)
Can I make this banana mousse ahead of time? Yes, this is an excellent make-ahead dessert. You can prepare it up to 24 hours in advance. Keep it covered in the refrigerator to maintain the texture. However, because it contains fresh bananas, it is best enjoyed within a day for the freshest flavor and color.
Is there a non-alcoholic substitute for the rum? Absolutely. The rum adds a depth of flavor, but you can easily substitute it with 1 teaspoon of high-quality vanilla extract or a few drops of rum extract if you want the flavor without the alcohol.
Why did my mousse turn out runny? A runny mousse usually happens if the cream wasn’t whipped to stiff enough peaks before adding the other ingredients, or if the fruit mixture was folded in too roughly, deflating the air bubbles. Ensure your cream holds its shape firmly before you begin folding.
Can I make this recipe vegan or dairy-free? To make a dairy-free or vegan version, substitute the heavy whipping cream with full-fat coconut cream (chilled overnight so the solids separate). Whip the coconut solids just like dairy cream. The texture will be slightly denser, but the coconut flavor pairs beautifully with the banana.
Conclusion
I hope you give this Easy banana dessert a try the next time you have a craving for something sweet but light. It really is one of the best ways to use ripe bananas sitting on your counter. Whether you need quick dinner party desserts that look elegant in glass cups or just a comforting vegetarian dessert idea for the family, this mousse delivers on all fronts. Don’t forget, if you want that classic flavor without the heat, you can easily tweak this rum flavored dessert to be kid-friendly. Enjoy the fluffiness!
