This 4-ingredient vegan chocolate banana mousse is a delicious and easy to make dessert, perfect for a special occasion or as a healthy treat anytime. It is made using silken tofu, baked bananas, raw cacao and a moderate amount of icing sugar.
This simple vegan chocolate banana mousse with tofu contains only 4 ingredients, which are blended until smooth and fluffy and, voila, your mousse is ready!
Except that the bananas have to be baked first!
This easy chocolate mousse really wouldn’t be as good as it is (and it’s really good!) if I used raw bananas. Baked bananas are very sweet, with almost a hint of caramel (especially the juice that’s released as they bake).
This intensity and sweetness of flavour make this mousse super delicious plus there is no need to add too much sugar. (You can adjust the sweetness to suit your individual preference).
If you are a fan of baked bananas you might also like my whole wheat banana bread with sea salt.
Chocolate Banana Mousse with Silken 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 very 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 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.
You CANNOT taste the tofu in this banana chocolate mousse!
Equipment you’ll need
- Kitchen scale
- Medium size baking sheet and paper (or foil)
- Knife, spoon, spatula and bowl
- 4 medium size dessert dishes
- Blender
How to make chocolate banana mousse: step-by-step
1.Place the bananas on top of a baking sheet lined with paper or tin foil and bake in a preheated oven for approx. 30 minutes until they are brown and very soft (190 C).
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 sugar in a blender.
3
4. Puree until silky smooth.
4
5. Spoon the mixture into 4 dessert dishes and refrigerate for at least 30 minutes before serving, if possible.
5
Top tips
- Use ripe or overripe bananas.
- Do not squeeze the water out of the silken tofu.
- I tend to use cacao (rather than cocoa) powder for its healthier properties. (Check out also this collection of 27 everyday healthy cacao recipes). But it’s absolutely fine to use either in this raw chocolate mousse recipe.
- For best results (super smooth texture and fluffy, light mousse) I recommend using a high power blender (I used Optimum VAC2 Air Vacuum Blender).
- Refrigerate for up to 3 days (cover if you are not planning to eat it straight away).
- Not suitable for freezing.
More healthy mousse recipes
- Vegan Mango Mousse with Sweet Potato
- Easy Avocado Mousse with Chilli Chocolate (vegetarian)
- Chocolate Sweet Potato Pudding Recipe
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!
Follow me on Facebook, Instagram and Twitter for regular recipe updates!
*This post contains affiliate links. All opinions are my own.
Chocolate Banana Mousse with Tofu (Vegan)
Ingredients
- 4 medium ripe bananas
- 200 g silken tofu
- 40 cacao/cocoa powder
- 45 g icing/powdered sugar
Instructions
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Place the bananas on a baking tray lined with paper or foil and bake for 25-30 minutes until brown and 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 sugar (to suit your preference). Divide the mousse between individual dessert bowls/ramekins (about 4) and refrigerate for at least 30 minutes before serving, if possible. Top with chocolate shavings, fruit or nuts and serve!
Notes
- Use ripe or overripe bananas.
- Do not squeeze the water out of the silken tofu.
- I tend to use cacao (rather than cocoa) powder for its healthier properties. (Check out also this collection of 27 everyday healthy cacao recipes). But it's absolutely fine to use either in this raw chocolate mousse recipe.
- For best results (super smooth texture and fluffy, light mousse) I recommend using a high power blender (I used Optimum VAC2 Air Vacuum Blender). Check out my optimum blender review and check out Readers' Offer at the bottom of the post.
- Refrigerate for up to 3 days (cover if you are not planning to eat it straight away).
- Not suitable for freezing.
- Preparation time includes the time needed to bake and cool the bananas.
Nutrition
RECIPE LINK PARTIES
I am bringing this easy chocolate mousse with banana recipe to #CookBlogShare. Also linking up with We Should Cocoa. Recipe of the Week, Fiesta Friday, co-hosted this week by Abbey @ Three Cats and a Girl and Antonia @ Zoale.com.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
I can imagine the comforting chocolate hit from these. I know these will go down a treat in our house
Thank you! They went down a treat in our house too!
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.
Thanks! I actually credit the Vac2 air blender for producing the silky finish of this mousse!
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!
Yes, no joke, it’s really that easy, try it:)
Hey Monika!! 🙂 I am one of the co-hosts for Fiesta Friday this week and so I am stopping by to check out everyone’s yummy goodness, tidbits, or crafty things! This mousse looks so delectable and I want to eat some of it now!! I’ve never had tofu before, so I don’t know my thoughts on it haha but this mousse would be the perfect opportunity to try it for the first time!
Thanks for sharing and being apart of Fiesta Friday!! 🙂
Thanks for stopping by Abbey! I am glad you like the mousse, happy FF:) thanks for co-hosting!
Sure thing! Thanks for partying along:)
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
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:)
This look absolutely yummy and such pretty presentation too
Thank you! I do try to make my desserts look pretty:)
You beauty Monika! I’ve had some of this tofu in the cupboard for a while and was starting to loose hope I’d find a recipe to make with it that I fancied…I could pass this one by and it’ll be perfect to keep my sweet tooth happy. I’ll tag you in when I’ve made it xxx #FiestaFriday
Great! Can’t wait to see it, and I hope you like it:)
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.
Thank you Corina! I think using baked bananas does make a difference in many recipes:)
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
Thanks Eb! Baking the bananas was really important in this recipe.
It looks so indulgent and delicious! Gorgeous dessert! 🙂
Thanks Jo:)
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
Thanks Nico! I am a little bit in love with silken tofu, such a great ingredient for so many recipes.
This looks wonderful Monika. Silken tofu is such a great ingredient isn’t it.
Thanks Mandy! Yes indeed, I am only just beginning to really appreciate it
Love this! I am catering yoga retreats this summer and will have vegan folks to feed. Thank you for an easy and appropriate dessert!
Thank you! You can make a big batch of this:)
They look fabulous, Monika.
Thanks Jacqui:)
This looks AMAZING!!
Can’t wait to try it out 🙂
Thanks! Let me know how it turned out:)