Banana Mousse

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This is an ideal recipe to make using a blender, so that the bananas are reduced to a lovely smooth purée.


  • 4 tablespoons water
  • 2 level teaspoons powdered gelatine
  • 3 large bananas
  • 75 g/3 oz castor sugar
  • juice of 1 large lemon
  • 1 small can evaporated milk, chilled


    Measure the water into a small saucepan, sprinkle on the gelatine and set aside to soak for 5 minutes. Then place over low heat and stir until the gelatine has dissolved – do not allow the mixture to boil. Draw the pan off the heat.

    Peel the bananas and cut into chunks. Place in a blender, along with the sugar and lemon juice. Cover and blend to a purée. Alternatively, the mixture may be well mashed together with a fork.

    Whisk the chilled evaporated milk until thick. Whisk in the gelatine mixture and then fold in the banana purée. Pour into a glass bowl and chill until set firm. Serve with cream.