Salted banana & almond caramel mousse

With subtle hints of caramel from the almond butter, this whipped banana mousse tastes sinfully good. It is naturally sweetened with ripe bananas and a hint of honey, although you could also use pure maple syrup or brown rice syrup if you prefer.

Serves 5-6   

Gluten-free, dairy-free, vegetarian, vegan (if no honey used)

Ingredients:

For the mousse

3 ripe bananas, peeled and roughly chopped

400ml coconut cream

2 tsp pure vanilla extract

125g almond butter

125ml melted coconut oil

9g honey, or 60 ml (2 fl oz/ 1/4  cup) maple syrup or brown rice syrup

A good pinch of sea salt

For the topping

2 bananas, peeled and sliced into rounds

Ground cinnamon, for sprinkling

Shredded coconut, for sprinkling

Method:

1. Place all the mousse ingredients in a blender or food processor. Blitz until lovely and smooth.

2. Carefully pour the mixture into small glass jars or ramekins that are about 375ml (13 fl oz/11/2  cups) in capacity. Pop in the fridge to set for at least 2 hours.

3. Without the topping, the mousse will keep covered in the fridge for 1-2 days, or in the freezer for up to 2 weeks.

4. To serve, top each mousse with several slices of banana, and a sprinkling of cinnamon and coconut.

My Family Table by Eleanor Ozich (Murdoch Books, £18.99). Photography by Eleanor Ozich