Ingredients

• 2 large ripe bananas: Using overripe bananas (with some brown spots) provides the best natural sweetness and flavor.

• 1 ½ cups heavy whipping cream: Ensure it is very cold for the best volume.

• ¼ cup powdered sugar: Adjust based on the ripeness of your bananas.

• 1 tsp lemon juice: This helps prevent the bananas from browning and adds a tiny bright note.

• Optional: 1 tsp vanilla extract or a pinch of cinnamon.

Instructions

1. Prepare the Bananas:

   

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   • Peel the bananas and place them in a bowl.

   • Add the lemon juice and mash them thoroughly with a fork until they form a smooth paste. For an even silkier texture, you can use a blender or food processor.

2. Whip the Cream:

   • In a separate chilled large bowl, pour in the cold heavy whipping cream.

   • Using a hand mixer or stand mixer, beat the cream on medium-high speed.

   • As it begins to thicken, gradually add the powdered sugar (and vanilla if using).

     

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   • Continue beating until stiff peaks form (the cream should hold its shape firmly when you lift the beaters).

3. Combine:

   • Gently fold the banana puree into the whipped cream using a spatula.

   • Note: Use a folding motion (cutting through the center and lifting over) rather than stirring to keep the air in the mousse and maintain that fluffy texture.

4. Serve:

   • Spoon or pipe the mousse into serving glasses.

     

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   • You can serve it immediately for a soft texture, or chill in the refrigerator for 30 minutes to let it set further.

Serving Suggestions

• Garnish: Top with a few fresh banana slices, a drizzle of caramel, or some crushed vanilla wafers.

• Chocolate Twist: Fold in a handful of mini chocolate chips or shave dark chocolate over the top before serving.