Banana Coffee Mousse — Dairyless, Sugarless, Eggless

Banana Coffee Mousse

If you are following my parallel blog on Cooking in Mexico, you may remember the banana ice cream recipe that was dairyless, sugarless and eggless. This morning, I made the same recipe, this time adding espresso  powder. I was trying for a coffee ice cream with a banana base. Instead, it became a coffee mousse with a banana base. I ran the food processor longer to dissolve the espresso granules and the “ice cream” softened to a mousse-like consistency. I’m not complaining — it made a great breakfast. Extra was frozen to enjoy this evening after dinner.

Banana Coffee Mousse
serves 2

3 large, frozen bananas, peeled
1 teaspoon vanilla
3 teaspoons instant espresso powder
pinch of espresso granules for garnish

Cut bananas into 1″ slices.  Puree in food processor until almost smooth. Add vanilla and espresso powder, such as Medaglia D’Oro. Process for 2 minutes longer. Eat right away or freeze.


About Cooking in Mexico

I'm a gringa living in Mexico, writing about classic Mexican recipes, New World ingredients and food events in my part of the world.
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3 Responses to Banana Coffee Mousse — Dairyless, Sugarless, Eggless

  1. Zia Elle says:

    I like it!!! Delicious!!

  2. DarM456 says:

    Kathleen, I am waiting for a drip off of the edge of the glass, to catch when nobody is looking. 🙂 Going to the store for bananas now, got to make this one. Darlene

  3. Fimère says:

    elle doit être savoureuse cette mousse, une seule envie c'est de plonger ma cuillèrebonne journée

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