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.
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