Creamy and smooth with a rich chocolate flavor…what’s not to love about chocolate mousse? This Chocolate Banana Mousse is an easy, fancy, and quick dessert recipe—perfect for when you have guests over. Yes, it is an indulgent dessert, but we made it slightly healthier than a classic chocolate mousse as we included bananas. This means you can add less sugar as the bananas already sweeten it naturally.
To make it, you simple cook the ingredients together, pour the mixture into ramekins or glasses, and leave to set. As easy as that. It’s super easy to make ahead of time, leaving you with more time to entertain the guests – (seriously, who has time to spend hours in the kitchen.
And to make it you only need a handful of pantry staples like flour, sugar, starch, and cookies. Add eggs, bananas, cream, and milk chocolate, and you’re ready to make a deliciously indulgent dessert. Enjoy!
If using frozen bananas, allow them to thaw before mashing.
This recipe contains eggs, milk, and cream, so it’s definitely not vegan. To make a vegan-friendly version of Chocolate Banana Mousse, blend together 2 ripe avocados, 2 ripe bananas, 1/3 cup coconut oil, ½ unsweetened cocoa powder, and 1 tbsp maple syrup. Pour into ramekins and refrigerate until set. You can use frozen bananas for this recipe too!
Use ripe bananas for the best results, they will be sweeter.
Make the dessert your own by adding other flavorings. Try any of the following: orange zest or extract, vanilla extract, caramel extract, almond extract, espresso powder (or 1 tbsp instant coffee powder), or freshly grated ginger.
To make it less sweet, use 70% dark chocolate (or bittersweet chocolate) instead of milk chocolate. If you want it sweeter, use white chocolate.
Don’t heat up the mixture too quickly, work on medium heat. This will prevent the chocolate from seizing and the whole mixture from separating.
Use any of your favorite cookies for the mousse crumb. Oreos, vanilla wafers, or shortbread will all work well.
Sprinkle the Chocolate Banana Mousse with chocolate shavings, fresh coconut, or nuts before serving, for added texture. You can also add a dollop of freshly whipped cream.
Store the Chocolate Banana Mousse in the fridge for up to 3 days. If you’re making the vegan version which contains avocados, you can store it for two days (the avocado may start to brown).
You can also freeze the mousse for up to 3 months. Just make sure to cover the ramekins tightly with plastic wrap.
Pour 2 egg yolks on 2 bananas and mash.
Add sugar, flour, starch and milk.
Cook the mixture over medium heat until it starts to thicken. Add chocolate and cream.
Pour into glasses. Cool for 2 hours.
Make crumbs from cacao cookies and sprinkle on the banana mousse.
Serve and enjoy!