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Banana Rum Mousse

November 8, 2010

A frothy rum-laced cup of banana mousse will end a perfect dinner.  The first encounter of this dessert at Mount Kenya Safari Club in Nanyuki, Kenya was such a delight.  They use an orange liqueur but I switched to rum years ago since rum was always in the house.  I also added the rum-soaked bananas through the years but just the mousse alone will peak your interest.  A wonderful resting place after a day in the field who could possibly imagine such a divine dessert.  William Holden, Hollywood’s “Golden Boy” had a wonderful preserve there near Mount Kenya and it was a “must see” on my list for Africa. 

Banana Rum Mousse


  • 5 Bananas
  • 1 Pint Heavy Cream
  • 1/4 C. Brown Sugar
  • 1/4 C. Rum
  • Piece of Chocolate (for garnish)


  1. Peel and slice one banana, set in container and pour the rum over the bananas; cover, refrigerate until ready to serve
  2. Beat 4 bananas
  3. Add the heavy cream and the sugar to the banana mixture and beat until frothy

Assemble the dessert:

  1. Spoon some of the mousse in serving glass
  2. Add  a layer of sliced rum bananas
  3. Add additional mousse
  4. Add a few rum bananas on top
  5. Grate some chocolate on the top


 (Serves 4)

Adapted from Mount Kenya Safari Club

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