There’s something magical about a dessert that’s both elegant and ridiculously easy to make. This No-Bake Banana Mousse is my go-to when I crave something sweet, fluffy, and comforting without turning on the oven. It has a dreamy, cloud-like texture, balancing the deep, natural sweetness of ripe bananas with a subtle warmth from nutmeg and an optional splash of rum. It’s the perfect light, vegetarian treat to cap off a meal or enjoy on its own.
**Yields:** 6 Servings
**Prep Time:** 15 Minutes
Ingredients
• 3 large ripe bananas, mashed – 13.4 oz / 380g
• 2 cups heavy whipping cream – 16 fl oz / 473ml
• 3 tbsp powdered sugar – 0.9 oz / 25g
• 2 tbsp fresh lemon juice – 1 fl oz / 30ml
• 0.25 tsp ground nutmeg – 0.5g
• 1 tbsp dark or spiced rum – 0.5 fl oz / 15ml
Instructions
1. Purée the Bananas: In a blender or food processor, blend the ripe bananas until completely smooth and lump-free.
2. Whip the Cream: Using a large, chilled mixing bowl, beat the heavy cream on medium-high speed until stiff peaks form.
3. Add Sweetener: Gently whip in the powdered sugar until just combined and soft peaks form. Be careful not to overmix.
4. Combine Gently: Add the banana purée to the whipped cream. Using a spatula, gently fold the two mixtures together until just combined, being careful not to deflate the cream.
5. Add Flavorings: Gently stir in the lemon juice, ground nutmeg, and rum until evenly incorporated.
6. Chill and Serve: Spoon the mousse into 6 serving glasses or bowls. Refrigerate for at least 1 hour to allow it to set before serving.
Nutritional Information
• Values are approximate per serving.
• Calories: 350 kcal
• Total Fat: 29g
• Total Carbohydrates: 18g
• Protein: 3g
• Sugars: 12g
Pro Tips
• for the Best Mousse
• For the fluffiest mousse, chill your mixing bowl and beaters for 15 minutes before starting. Cold tools help the cream whip up with more volume.
• Use very ripe bananas with plenty of brown spots. They are naturally sweeter, providing a deeper flavor, and purée into a smoother consistency.
• Gently fold the banana purée into the whipped cream with a spatula—do not stir. This preserves the air bubbles and keeps the mousse from becoming dense.
