July 03, 2010

How to recycle ripe banana in a new way: banana mousse tiramisu

Here it goes....as always I buy a bunch of bananas and 1 or 2 get lost in the refrigerator until I find them...already ripe! And as always, I start thinking about recycling them in a cake or something. However, this time I did not want to make the usual banana bread. Not that I'm tired of banana bread...who could ever be tired of eating it...but this time I wanted to use them for something different, for something more "fresh", more summer and, possibly, for something oven-free! Yes, 'cause in Oakland it's been pretty warm in the last few days. Our apartment gets very hot during the day and I really don't have a strong desire in raising the already tropical temperatures.

So I started looking around for a new use for these bananas. I looked in books, magazines, and tons of websites.  And finally I looked into my pantry and fridge and there they were, all my leftover from other desserts: whipping cream, ladyfingers, cocoa powder....I didn't have to look any further, my mind was up for a fantastic banana mousse tiramisu. I have never made anything like this so this was 100% an experiment and here is the recipe and the result. I loooved this alternative use for ripe bananas? Does anybody have another original use for them? Let me know. I'm always looking for new recipes.

Banana Mousse Tiramisu
Ingredients for 2 people

2 ripe bananas
1 tbsp (0.5 oz or 14.2 gr) sugar
1/2 cup (4 oz or 118 ml) whipped cream
savoiardi as desired (you can use ladyfingers or other cookies)
cocoa powder as desired

For the mousse

in a food processor combine 1 banana and the sugar and puree. Scrape the puree down and gently fold in whipped cream. Cover with plastic wrap and chill in the fridge for 1 to 2 hours.

For the assemblage:

Slice the other banana in many thin slices. 

Alternate the mousse, the slices of banana and the savoiardi in a glass until the glass is filled. Keep in the fridge until served. Before serving you can sprinkle the top with cocoa powder and more slices of banana.

In alternative, you can use both bananas with double quantity of whipped cream to obtain more mousse and make it as a single tiramisu with more savoiardi.


  1. What a delightful recipe...this is perfect for a summer treat:)

  2. @Magic of Spice: it is very "summer"...no oven the cream is a bit lighter than a traditional tiramisu cream...the problem is that it tastes so light that you keep eating more and more of it...oooppsss

  3. What a great idea--congrats on a successful experiment! :-) I always have ripe bananas sitting around, too. It will be nice to put them to use besides in a banana bread. Thanks so much!

  4. I luv this idea...using ripe bananas in a tiramisu. Are we talking bananas that are browned already? I'm always looking for something to do with bananas that are ready for baked goods promotion ;)

  5. @Jean: I was really looking for something that for once was not a banana bread. I mean, I love banana bread but sometimes you want something quicker and cooler for the summer
    @Cristina: they can totally be browned already. In any case you puree them in a food processor :)


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