Ingredients
- 3 bananas
- 30 g (2 tbsp) butter
- 250 ml (1 cup) milk
- 40 g (⅓ cup) corn starch
- 250 ml (1 cup) cream
- 150 g (⅓ cup + 2 tbsp) condensed milk
Step-by-Step Instructions
1. Prepare the Bananas
Start by slicing the 3 bananas into thin, even pieces. The slices should be small enough to cook through quickly and break down easily into a smooth puree.
Fry the Bananas
In a large frying pan, melt 30 g of butter over low heat. Once the butter has melted, add the banana slices to the pan. Cook the bananas gently for about 10 minutes, stirring occasionally, until they soften and become lightly caramelized. The gentle frying process enhances the natural sweetness of the bananas and brings out a rich, buttery flavor.
2. Make the Banana Base
Once the bananas are soft, use an immersion blender to blend them into a smooth puree. You can also use a regular blender if you prefer. The goal is to create a creamy, lump-free banana mixture.
Add Milk and Cornstarch
Pour 250 ml of milk into the banana puree and add 40 g of cornstarch. Stir the mixture well to ensure the cornstarch dissolves completely, avoiding any lumps. Cornstarch will act as the thickening agent, giving the mousse its silky texture.
3. Thicken the Banana Mixture
Transfer the banana mixture to a saucepan and cook it over medium heat. Stir constantly to prevent the mixture from sticking to the bottom of the pan. Cook until the mixture thickens into a smooth custard-like consistency, which should take about 5-7 minutes. Once thickened, remove the saucepan from the heat.
4. Cool the Custard Base
Pour the thickened banana mixture into a bowl. To prevent a skin from forming, cover the surface of the custard base directly with plastic wrap (in contact). Set it aside to cool to room temperature.
5. Whip the Cream and Condensed Milk
While the custard base is cooling, prepare the cream mixture. In a separate bowl, whip 250 ml of cream with 150 g of condensed milk using a hand mixer. Beat until the mixture becomes light and fluffy. The cream should hold soft peaks, but be careful not to overwhip it, as you want a smooth, airy texture for the mousse.
6. Combine the Cream and Banana Mixture
Once the banana custard base has cooled, beat it with a mixer until smooth. Gradually fold the cooled banana custard into the whipped cream and condensed milk mixture. Continue to gently mix and beat the ingredients until they are fully combined, creating a light and creamy mousse.
7. Chill and Serve
Transfer the banana mousse into a pastry bag for easy serving. You can pipe the mousse into individual serving glasses or bowls for an elegant presentation. Alternatively, simply spoon the mousse into your preferred serving dishes.
For the best results, chill the mousse in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and gives the mousse a more structured texture.
Optional Toppings
For extra flavor and texture, you can garnish the banana mousse with a sprinkle of cocoa powder, grated chocolate, or even chopped nuts. Fresh banana slices or a drizzle of caramel sauce also make excellent finishing touches.
Nutrition Information (Per Serving)
- Calories: 310 kcal
- Protein: 4 g
- Carbohydrates: 42 g
- Fat: 16 g
- Fiber: 2 g
- Sugar: 28 g
- Serving Size: Serves 6