Salted banana & almond caramel mousse

This luscious yet light and fluffy mousse from 'My Family Table' is very simple to prepare; you can also freeze the mousse mixture in ice-cream moulds, for an equally delicious frozen treat

by Psychologies

My Family Table dessert recipe

With subtle hints of caramel from the almond butter, this whipped banana mousse tastes sinfully good. It is naturally sweetened with ripe bananas and a hint of honey, although you could also use pure maple syrup or brown rice syrup if you prefer.

Serves 5-6   

Gluten-free, dairy-free, vegetarian, vegan (if no honey used)


For the mousse

3 ripe bananas, peeled and roughly chopped

400ml coconut cream

2 tsp pure vanilla extract

125g almond butter

125ml melted coconut oil

9g honey, or 60 ml (2 fl oz/ 1/4  cup) maple syrup or brown rice syrup

A good pinch of sea salt

For the topping

2 bananas, peeled and sliced into rounds

Ground cinnamon, for sprinkling

Shredded coconut, for sprinkling


1. Place all the mousse ingredients in a blender or food processor. Blitz until lovely and smooth.

2. Carefully pour the mixture into small glass jars or ramekins that are about 375ml (13 fl oz/11/2  cups) in capacity. Pop in the fridge to set for at least 2 hours.

3. Without the topping, the mousse will keep covered in the fridge for 1-2 days, or in the freezer for up to 2 weeks.

4. To serve, top each mousse with several slices of banana, and a sprinkling of cinnamon and coconut.

My Family Table by Eleanor Ozich (Murdoch Books, £18.99). Photography by Eleanor Ozich