Banana mousse brownie bars are the union of a dynamic duo of banana and chocolate in the form of brownie and mousse. Not only does the fudgy brownie go well with velvety banana mousse, but the textures also meld together harmoniously. An indulgent dessert, that’s sure to find a spot in your dessert repertoire.
I love the combination of banana and chocolate. I’ve used this combination in many of my recipes and yet I can’t stop infusing this blend of flavours in everything I create. One such effort is this Banana mousse brownie bars.
I’ve used this combination in cookies and muffins such as Banana Oats Cookies, Egg-less Banana Chocolate Chunk Muffins, or a simpler version of this recipe Double Chocolate Banana Brownies. But it is the first time I’ve used this combo in multiple layers. And I am very proud of the result.
Not only does the mousse have the banana flavour but even the brownie is filled with banana taste. Always existing in harmony together without empowering one another.
Ingredients required to make Banana Mousse Brownie Bars
Following is a preview list of ingredients, for a detailed list with quantity required, find the recipe card below.
Banana Brownie Base
- Butter
- Banana- For enhanced flavours use ripe bananas.
- Sugar
- Cocoa powder- I’ve used Dutch-processed cocoa powder for intense chocolate flavour but feel free to use natural unsweetened cocoa powder.
- All-purpose flour
- Salt
Banana Mousse
- Agar-Agar- I’ve agar-agar but feel free to non-flavoured gelatine.
- Milk
- Banana
- Sugar
- Vanilla extract
- Heavy/whipping cream
How to make Banana mousse brownie bars?
Following is a simple instruction list, for detailed instructions, find the recipe card below.
Banana Brownie base
- Melt butter and cocoa powder with the help of a double-boiler.
- Whisk mashed bananas and sugar till well combined. Combine butter and cocoa powder mix.
- Sift in all-purpose flour and salt. Mix till combined.
- Pour the mix into a lined baking pan and bake in a preheated oven.
- Let the brownie cool completely.
Banana Mousse
- Bloom agar-agar by mixing with hot milk. Set aside.
- Whip heavy cream till fluffy and light.
- Make a puree with banana, milk, sugar, and vanilla.
- Combine all of the mixture and pour over the cooled brownie layer. Cover with a plastic wrap and refrigerate for 8-10 hours.
- Cut into squares, garnish with melted chocolate and enjoy.
Storage
These bars can be stored in an airtight container in the refrigerator for up to 1 week.
These are neither room-temperature nor freezer-friendly. They can go stale at room temperature and in the freezer, the texture of mousse and brownie will change.
If you like this recipe, try these!
Banana Mousse Brownie Bars
Ingredients
Banana Brownie Base
- 150 g Butter (unsalted) ⅔ cup
- 2 Banana (ripe/over-ripe) medium size
- 150 g Sugar ¾cup
- 40 g Cocoa powder ½cup
- 70 g All-purpose flour ½cup+1tbsp
- ½ tsp Salt
Banana Mousse
- 2 tbsp Agar-Agar
- 100 g Milk(hot) ⅜ cup
- 2 Banana (ripe/over-ripe) medium
- 30 g Sugar 2½ tbsp
- 180 g Milk (room temperature) ⅔ cup+2 tbsp
- 1 tsp Vanilla extract
- 150 g Heavy/whipping cream (cold) ⅔ cup
Garnish
- Melted chocolate
Instructions
Prep
- Preheat the oven to 180℃/350℉. Line an 8-inch square pan with baking/butter/parchment paper and set aside.
Banana Brownie Base
- Place a heat-resistant bowl on top of a saucepan with 2 inches of boiling water. Into the bowl add butter and cocoa powder. Stir occasionally till the butter melts and completely combines with cocoa powder. Set aside to cool down. Alternatively, you can also employ a microwave to melt butter with cocoa powder.
- In another bowl mash bananas with the help of a fork. No need to be precise. Add sugar and whisk until thoroughly combined.
- Into the mashed banana mixture add melted butter and chocolate mixture. Mix with the whisk or spatula until well combined.
- Sift in all-purpose flour and salt. Combine with a spatula till well combined.
- Pour the mixture into the prepared baking pan and bake in the preheated oven at 180℃/350℉ for 25 minutes.
- Take the brownie from the oven and let it cool completely.
Banana Mousse
- Into a small bowl pour hot milk. Add agar-agar/gelatine and mix with a whisk till combined. Set aside.
- Beat heavy/whipping cream in a large mixing bowl with a whisk or hand mixer till fluffy and light.
- Blend banana, sugar, milk, and vanilla extract together to make a puree.
- Add this puree to the whipped cream in 3-4 parts. Mix with the help of a spatula and mix carefully to not destroy the texture of the cream.
- Add the agar-agar mixture and combine with a spatula.
- Pour this mixture over the brownie base and refrigerate for 8-12 hours.
- Take it from the refrigerator after it sets. Remove from the baking pan. Cut into squares and garnish with melted chocolate.