I make this whenever I want something sweet but don’t feel like doing anything that requires actual effort. It’s creamy, naturally sweet from the bananas, and the texture is somewhere between a mousse and a pudding — light, airy, with this rich buttery note that makes it feel way more indulgent than it actually is. It’s also great for when you have guests coming over and realize you forgot to make dessert. Nobody has to know.
- 3 ripe bananas
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 2 egg yolks
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- a small pinch of turmeric, optional but it gives it a beautiful golden color
- 1 cup heavy whipping cream
Peel the bananas and blend them until completely smooth. Stir in the lemon juice right away — this keeps the puree from turning brown and adds a tiny bit of brightness to the flavor.
In a small saucepan, whisk together the milk, egg yolks, and cornstarch until there are no lumps at all. Place it over medium heat and stir constantly until the mixture thickens up and just starts to bubble. This takes a few minutes so don’t walk away from it.
Pull the pan off the heat and add the butter and the banana puree. If you’re using the turmeric, add a tiny pinch now. Stir everything together until the butter melts completely and you have this silky, creamy mixture that smells incredible. Set it aside and let it cool down to room temperature.
Once it’s cooled, whip the heavy cream with a hand mixer until you get stiff peaks. Gently fold the whipped cream into the banana mixture with a spatula, going slow so you don’t knock all the air out. This is what makes it light and mousse-like instead of heavy and dense.
Spoon it into small glasses or dessert cups and refrigerate for 20 to 30 minutes. It firms up just enough to hold its shape but stays completely soft and creamy when you dig in. Top with a slice of banana or a little shaved chocolate if you want it to look pretty.
