I learned this little Italian banana mousse on a trip and now I make it almost every week. It’s creamy, naturally sweet from the bananas alone, and the texture is somewhere between a pudding and a mousse, light and silky with this rich buttery note that makes it feel so much more indulgent than it actually is. No added sugar, no fuss, and it’s the kind of thing you can pull together when guests show up and you suddenly need a dessert.
- 2 ripe bananas
- 1 tablespoon unsalted butter
- 1 cup whole milk
- 2 egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- a tiny pinch of turmeric, optional, just for a pretty golden color
- 1 cup heavy whipping cream
Peel the bananas and slice them into thin rounds. Melt the butter in a saucepan over medium-low heat and add the bananas, letting them cook gently until they turn soft. Use an immersion blender to blend them right in the pan into a completely smooth puree.
Pour in the milk a little at a time, stirring as you go, then whisk in the egg yolks. Add the lemon juice and the tiny pinch of turmeric if you’re using it. Return the pan to medium heat and cook, stirring constantly, until the mixture noticeably thickens. Then sprinkle in the cornstarch and keep stirring until it’s smooth and custard-like.
Take it off the heat and let it cool down to room temperature. Press a piece of plastic wrap right onto the surface so a skin doesn’t form.
Once it’s cooled, whip the heavy cream to stiff peaks. Gently fold the cooled banana custard into the whipped cream with a spatula, going slowly so you don’t knock out all the air. This is what gives it that light, mousse-like texture instead of something heavy and dense.
Spoon it into small glasses or dessert cups and chill for about 20 to 30 minutes. It firms up just enough to hold its shape but stays completely soft and creamy. Top with a slice of banana, a sprinkle of chopped nuts, or a little shredded coconut for a nice bit of crunch.