For the Mousse:
2 very ripe bananas (the spottier, the better)
1 can (14 oz) sweetened condensed milk
2 cups heavy whipping cream (cold)
1 teaspoon vanilla extract
Pinch of salt
For the Caramelized Banana Topping (Optional but Incredible):
1 banana, sliced
1 tablespoon butter
1 tablespoon brown sugar
For Garnish:
Crushed cookies or biscotti (optional)
Chocolate shavings (optional)
Fresh mint (optional)
The Method: 5 Minutes to Dessert
Step 1: Whip the Cream
In a large bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. This takes about 2-3 minutes. Don't overwhip—stop when the cream holds its shape and looks smooth.
Step 2: Mash the Bananas
In a separate bowl, mash the 2 very ripe bananas with a fork until mostly smooth. A few small lumps are fine—they add texture.
Step 3: Combine
Add the sweetened condensed milk, mashed bananas, vanilla extract, and salt to the whipped cream. Gently fold with a spatula until everything is combined and no streaks remain.
Fold, don't stir. You want to keep as much air in the cream as possible for a light, fluffy mousse.
Step 4: Chill (Optional but Recommended)
The mousse can be served immediately, but it's even better after 2-3 hours in the refrigerator. The flavors meld and the texture sets slightly.
Step 5: Make the Caramelized Banana Topping (If Using)
Just before serving, melt butter in a small skillet over medium heat. Add brown sugar and stir until melted. Add banana slices and cook for 1-2 minutes per side until golden and caramelized.
Step 6: Serve
Spoon the mousse into serving glasses or bowls. Top with caramelized banana slices, crushed cookies, chocolate shavings, or fresh mint.
Serve immediately and watch it disappear.
Pro-Tips for Mousse Perfection
1. Very Ripe Bananas Are Essential
The spottier, the better. Overripe bananas are sweeter, softer, and mash more easily. Green bananas won't give you the same flavor or texture.
2. Cold Cream Whips Best
Chill your bowl and beaters for 10 minutes before starting for even faster, fluffier whipped cream.
3. Don't Overwhip
Stiff peaks are perfect. If you go too far, the cream will become grainy and eventually turn into butter. Stop when it's smooth and holds its shape.
4. Fold Gently
Use a spatula and a gentle hand. The goal is to combine without deflating the cream.
5. Make It Ahead
This mousse actually improves after a few hours in the fridge. Make it in the morning for dinner, or the night before for a party.
Endless Variations
Chocolate Banana Mousse:
Add ¼ cup unsweetened cocoa powder to the mixture before folding. Chocolate and banana are a classic pair.
Peanut Butter Banana Mousse:
Add ¼ cup creamy peanut butter with the bananas. Swirl in extra peanut butter at the end.
Coffee Banana Mousse:
Dissolve 1 teaspoon instant espresso powder in 1 tablespoon warm water and add with the vanilla. The coffee enhances the banana flavor beautifully.
Coconut Banana Mousse:
Substitute ½ cup coconut cream for ½ cup of the heavy cream. Fold in toasted coconut at the end.
Vegan Banana Mousse:
Use full-fat coconut cream (chilled and whipped) instead of heavy cream, and sweetened condensed coconut milk instead of dairy version.
Berry Swirl Banana Mousse:
Swirl in ¼ cup berry compote or jam at the end for a beautiful marbled effect.
What to Serve Alongside
Crushed cookies or biscotti – For texture and crunch
Fresh berries – Bright contrast to the sweet mousse
Whipped cream – Because more is more
Chocolate sauce – Drizzle over the top
Coffee or espresso – The perfect pairing
Storage and Make-Ahead Wisdom
Refrigerator:
Store covered for up to 3 days. The mousse may separate slightly—just stir gently before serving.
Freezer:
This mousse can be frozen for up to 1 month. Thaw in the refrigerator overnight. The texture may be slightly less fluffy but still delicious.
Make-Ahead:
Prepare the mousse up to 24 hours in advance and refrigerate. Add toppings just before serving.
Your Banana Mousse Questions, Answered
Can I use frozen bananas?
Yes! Thaw frozen bananas completely—they'll release a lot of liquid. Drain excess liquid before mashing, or use it in smoothies.
Can I make this without sweetened condensed milk?
Sweetened condensed milk provides sweetness and structure. You can substitute with 1 cup heavy cream + ½ cup sugar + 1 tablespoon cornstarch, simmered until thickened, then cooled. But honestly, the original is best.
My mousse is runny. What went wrong?
Either the cream wasn't whipped enough, or the bananas were too watery. Next time, whip cream to stiff peaks and use very ripe but not overly watery bananas.
Can I add alcohol?
Absolutely! A tablespoon of rum, bourbon, or Kahlúa added with the vanilla is wonderful.
Can I make this dairy-free?
Yes! Use full-fat coconut cream (chilled and whipped) and sweetened condensed coconut milk. The texture will be slightly different but still delicious.
Can I use this as a pie filling?
Yes! Pour into a prepared graham cracker or cookie crust and chill for at least 4 hours. Banana cream pie, 5-minute style.
