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Ingredients
3 bananas
30 g (2 tbsp) butter
250 ml (1 cup) milk
40 g (⅓ cup) corn starch
250 ml (1 cup) cream
150 g (⅓ cup + 2 tbsp) condensed milk
Step-by-Step Instructions
1. Prepare the Bananas
Start by slicing the 3 bananas into thin, even pieces.
The slices should be small enough to cook through quickly and break down easily into a smooth puree.
Fry the Bananas
In a large frying pan, melt 30 g of butter over low heat.
Once the butter has melted, add the banana slices to the pan. Cook the bananas gently for about 10 minutes, stirring occasionally, until they soften and become lightly caramelized.
The gentle frying process enhances the natural sweetness of the bananas and brings out a rich, buttery flavor.
2. Make the Banana Base
Once the bananas are soft, use an immersion blender to blend them into a smooth puree. You can also use a regular blender if you prefer.
The goal is to create a creamy, lump-free banana mixture.
Add Milk and Cornstarch
Pour 250 ml of milk into the banana puree and add 40 g of cornstarch. Stir the mixture well to ensure the cornstarch dissolves completely, avoiding any lumps. Cornstarch will act as the thickening agent, giving the mousse its silky texture.
3. Thicken the Banana Mixture
Transfer the banana mixture to a saucepan and cook it over medium heat. Stir constantly to prevent the mixture from sticking to the bottom of the pan. Cook until the mixture thickens into a smooth custard-like consistency, which should take about 5-7 minutes. Once thickened, remove the saucepan from the heat.
4. Cool the Custard Base
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