This 4-ingredient vegan chocolate banana mousse is a delicious and simple dessert that's perfect for any occasion. It is made using baked bananas for extra natural sweetness.
This simple vegan chocolate banana mousse with tofu involves blending the ingredients until smooth and fluffy and, voila, your mousse is ready!
Except that the bananas have to be baked first!
This banana chocolate mousse really wouldn't be as good as it is (and it's really good!) if I used raw bananas. Baked bananas have an intensely sweet flavour with almost a hint of caramel. Baking bananas is easy and absolutely worth doing for this recipe.
Chocolate banana mousse ingredients
In addition to the baked bananas this chocolate mousse dessert also contains cacao powder, silken tofu (which is very low in calories and fat, great at adding bulk and healthy protein) as well as maple syrup for a little extra sweetness. (You can adjust the sweetness to suit your individual preference).
Why it's important to use very ripe bananas
This is to ensure you get as much sweetness out of the bananas as possible. Overripe bananas also soften easily in the oven and tend to release more juice than bananas that are not quite ripe. If your bananas aren't ripe enough they may not release any juice and stay firm even after 20 minutes in the oven (I tested this and the results were not great).
How to prepare the tofu
If you tend to use regular tofu and are not very familiar with silken tofu bear in mind that, although they are similar products, they have different textures and should be handled differently.
While with regular tofu it's a good idea to press it in order to squeeze any excess water out (it's quite sturdy), when it comes to silken tofu this method is NOT recommended. Silken tofu is very soft - just drain any excess water off (there won't be very much) and your tofu is ready to be used.
Can you taste the tofu in this vegan banana mousse
No, you can't! The tofu is really well hidden in this dessert and the dominant flavours are banana and chocolate.
Step-by-step recipe instructions
1.Place the bananas on top of a baking sheet lined with paper or tin foil and bake in a preheated oven at 325 F/ 170 C/ gas mark 3 for 20-25 minutes or until the turn brown, become very soft and release juice.
2. Remove from the oven, cut each banana open along its length and remove the pulp. Place along with the juices in a bowl and set aside to cool completely.
3. Place the banana mixture along with the tofu, cacao (or cocoa) and maple syrup in a blender.
4. Puree until silky smooth.
5. Spoon the mixture into 4-5 dessert dishes and refrigerate for at least 30 minutes before serving, if possible.
Serving suggestions
This vegan chocolate mousse with banana is delicious on its own as a healthy treat but you can also top it with fresh berries, fruit compote or roasted nuts for crunch. Serve with grated white or dark chocolate and/or whipped cream and enjoy for a special occasion.
Top tips
- Use very ripe/overripe bananas.
- Do not squeeze the moisture out of the silken tofu.
- For best results (super smooth, light and fluffy texture) I recommend using a high speed blender.
- Adjust the amount of maple syrup according to taste.
- Chill for at least 30 minutes before serving, if possible. Alternatively place in the freezer for 10-15 minutes then serve.
- Refrigerate for up to 3 days (cover if you are not planning to eat it straight away).
- Freeze for up to 3 months.
Substitutions
- You can use agave syrup or even icing sugar/powdered sugar (2-4 tbsp) instead of the maple syrup.
- I tend to use cacao (rather than cocoa) powder for its healthier properties but it's absolutely fine to use either.
- For a non-vegan option substitute fromage frais/fromage blanc or Greek yogurt for the silken tofu.
Make ahead
You can bake the bananas ahead and once cooled refrigerate overnight. Remove the banana peel, gather the pulp along with the juices, add a few drops of lemon juice (to prevent the banana becoming brown) and stir. Refrigerate in an airtight container (or cover tightly with cling film).
The banana mousse itself can be made in advance and refrigerated for up to 3 days.
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Keep in touch!
Have you made this vegan banana chocolate mousse? I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Chocolate Banana Mousse with Tofu (Vegan)
Equipment
- Blender
- Medium baking sheet
Ingredients
- 4 medium bananas very ripe/overripe
- 200 g (7.05 oz) silken tofu
- 40 g (1.41 oz) cacao/cocoa powder
- 70 g (4.73 tbsp) maple syrup
Instructions
- Preheat the oven to 325 F/ 170 C/ gas mark 3. Place the bananas on a baking tray lined with parchment paper or tin foil and bake for 20-25 minutes or until brown and very soft. Remove from the oven, cut along the middle and scoop out the pulp. Combine with the juice (released during baking) and set aside to cool completely.
- Once cooled, combine with the rest of the ingredients and blend until smooth and fluffy. Taste the mixture to check if it needs more maple syrup (adjust to taste).
- Divide the mousse between individual dessert bowls/ramekins (4-5) and refrigerate for at least 30 minutes before serving, if possible. Alternatively place in the freezer for 15 minutes then serve.
Notes
- Use very ripe/overripe bananas.
- Do not squeeze the moisture out of the silken tofu.
- For best results (super smooth, light and fluffy texture) I recommend using a high speed blender.
- Adjust the amount of maple syrup according to taste.
- Chill for at least 30 minutes before serving, if possible. Alternatively place in the freezer for 10-15 minutes then serve.
- You can use agave syrup or even icing sugar/powdered sugar (2-4 tbsp) instead of the maple syrup.
- I tend to use cacao (rather than cocoa) powder for its healthier properties but it's absolutely fine to use either.
- For a non-vegan option substitute fromage frais/fromage blanc or Greek yogurt for the silken tofu.
- Refrigerate for up to 3 days (cover if you are not planning to eat it straight away).
- Serve on its own, with fresh berries, fruit compote or roasted nuts for crunch. Top with grated white or dark chocolate and/or whipped cream and enjoy for a special occasion.
- Freeze for up to 3 months.
- Preparation time includes the time needed to bake and cool the bananas.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Alisa Haitoff
I cannot Wait to try this. Can you use frozen over-ripe bananas?
Monika
I haven't tried making this with frozen bananas so I am not sure if the results would be the same. Baked bananas have a very rich flavour, I am not sure how it compares to frozen. If you decide to give it a go you can always add more banana if the flavour isn't strong enough.
Candace
I can imagine the comforting chocolate hit from these. I know these will go down a treat in our house
Monika
Thank you! They went down a treat in our house too!
choclette
I find it really hard to make chocolate mousse look good. Yours look truly scrumptious. Love this type of mouse made with silken tofu, so easy, but so good. The Vac 2 helps too 🙂
Thanks for sharing with #WeShouldCocoa.
Monika
Thanks! I actually credit the Vac2 air blender for producing the silky finish of this mousse!
Angie | Fiesta Friday
Really, that's it?! That sounds almost too easy to be true, but I'm sure you wouldn't mislead us 😀 I'll have to give this a try!
Monika
Yes, no joke, it's really that easy, try it:)
Monika
Thanks for stopping by Abbey! I am glad you like the mousse, happy FF:) thanks for co-hosting!
Abbey | threecatsandagirl
Sure thing! Thanks for partying along:)
Angela / Only Crumbs Remain
This sounds so good Monika, it look so beautifully creamy and indulgent and yet so lovely and healthy - and I love the sound of the baked banana in the mixture - something I'll definitely have to try (can you believe I've never tried a baked banana!)
Angela x
Monika
Thank you Angela, I am surprised you've never tried a baked banana! I am sure you will like it, it's so good with so many things:)
Monika
Thank you! I do try to make my desserts look pretty:)
Monika
Great! Can't wait to see it, and I hope you like it:)
Corina Blum
This mousse really does look incredible Monika! I'll have to try baking bananas before adding them to some of my recipes as I can see that it must really make a difference.
Monika
Thank you Corina! I think using baked bananas does make a difference in many recipes:)
Eb Gargano | Easy Peasy Foodie
What an absolutely amazing recipe...I would never have thought to bake the bananas but I can really see how that would make all the difference. Thanks for sharing with #CookBlogShare 🙂 Eb x
Monika
Thanks Eb! Baking the bananas was really important in this recipe.
Monika
Thanks Jo:)
Nico @ yumsome
Ooh, I do love a good chocolate banana pudding, and this one looks so rich and creamy! Yummy! Definitely one to pin for later! xx
#cookblogshare
Monika
Thanks Nico! I am a little bit in love with silken tofu, such a great ingredient for so many recipes.
Mandy Mazliah
This looks wonderful Monika. Silken tofu is such a great ingredient isn't it.
Monika
Thanks Mandy! Yes indeed, I am only just beginning to really appreciate it
Monika
Thanks Jacqui:)
dtills
Love this! I am catering yoga retreats this summer and will have vegan folks to feed. Thank you for an easy and appropriate dessert!
Monika
Thank you! You can make a big batch of this:)
Monika
Thanks! Let me know how it turned out:)