Banana Mousse Cookies

Banana Mousse Filled Cookies

I have a delicious banana cookie recipe for you. These crispy cookies are filled with banana mousse and creates such a unique cookie. I call these cookies banana mousse cookies or banana mousse cannolis. Homemade banana mousse in a crispy cookie shell is a one of a kind treat.

Banana Mousse Cannolis

If you have always loved cannolis and have a special place in your heart for banana mousse, this is the perfect combination for a delicious dessert. These cookie shells are filled with homemade banana mousse. Banana pudding could also be used in place of the banana mousse to create Bannolis.

What are Bannolis

Bannolis are the combination of banana pudding and cannolis. While this isn’t the exact same cookie shells that is used with cannolis, it is the same idea. The outside cookie shell is crispy and slightly sweet and then it is filled with banana pudding.

How to Store Banana Mousse Cookies

These cookies should be stored in the refrigerator. If the banana mousse is left out for too long it will spoil. Make sure the banana cookies are in an airtight container or freezer bag. You can also wrap them in plastic wrap.

How Long Do Banana Cookies Last

These cookies will last about 3 days. The cookies will always taste best the first day because the cookies are crisp. By the next day, the cookies are softer because they have the banana mousse inside. Also because the cookies should be stored in the refrigerator, the refrigerator takes some of the crispiness out of the cookies. The cookie cannoli shell still tastes amazing, and I have heard some people prefer the shell after it has lost some of its crispness.

How to Roll Cannoli Shells

When the cookies are done baking, you will want to remove them from the oven. As soon as the cookies are cool enough to handle, you take the cookie and wrap it around the handle of a spoon. Slide the cookie off the spoon and repeat with the next cookie. If the cookies start to cool and are no longer pliable, put them back into the oven for 1 minute to heat them enough to make them pliable again.

What’s The Easiest Way To Fill Cannoli Shells

The easiest way to fill these cookie shells is use a pastry bag. You will put the chilled banana mousse in the pastry bag and then gently squeeze the filling into the cannoli shell. I find that it is easier to fill half of the cookie shell and then turn the shell around and fill it from the other side. This is the easiest way to control the filling.

If you do not have a pastry bag, you can use a freezer bag. Fill the freezer bag starting in the corner. Squeeze all the banana mousse into that corner. Cut the tip and use it as a pastry bag. While a pastry bag is easier, this will work in a pinch.

Banana Mousse Cookie Ingredients

• Bananas
• Heavy cream
• Powdered sugar
• Lemon juice
• Rum
• Flour
• Sugar
• Salt
• Egg whites
• Vanilla
• Butter

(Actual measurements are in the recipe card below.)

How to Make Banana Mousse Filled Cookies

For The Cookies

• In a medium bowl, whisk flour, sugar and salt together.
• Add egg whites and vanilla, stir until nice and smooth.
• Next, add butter and whisk until combined.
• Using a 1 ½ tsp cookie scoop, drop onto prepared baking sheet 4 inches apart.
• Carefully place in the oven and bake for approximately 5-7 minutes or until edges start to brown.
• Remove from oven, loosen from baking sheet and using a wooden spoon, wrap the cookie around the end of the spoon. Press to seal and hold for 15-20 seconds.
• Once set, remove from end of wooden spoon and place of wire rack to cool. Continue with remaining cookies. Let cool completely before filling. *Return to oven for 1 minute if cookies become too cool and unable to shape.

For The Banana Mousse

• Beat heavy cream on high speed until high peaks form.
• Add powdered sugar and beat until soft peaks form and mixture is light and fluffy.
• Fold mixture into mashed bananas.
• Stir lemon juice and rum into mousse mixture. Cover with plastic wrap and chill.
• Fill cookies once cookies have cooled completely then enjoy

Try These Delicious Banana Mousse Cookies Today

Looking for more delicious banana recipes? Here are a few that can be found on the blog:

• Banana Bars with Cream Cheese Frosting
• Easy Banana Pecan Bread
• Double Chocolate Banana Bread
• Banana Nut Filled Pancakes

Banana Mousse Cookies

4.89 from 9 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Calories

Ingredients

  

For The Banana Filling

• 1 cup heavy cream
• 2 Tbsp powdered sugar
• 1 Tbsp lemon juice
• 1 tsp rum
• 1 ½ bananas, mashed

For The Cookies

• ⅓ cup flour
• ½ cup sugar
• Pinch of salt
• 2 egg whites, room temperature
• ¼ tsp vanilla
• ¼ cup butter, melted, cooled

Instructions

 

• Preheat oven to 400° and line a baking sheet(s) with parchment paper. Set aside.

For The Cookies

• In a medium bowl, whisk flour, sugar and salt together.
• Add egg whites and vanilla, stir until nice and smooth.
• Next, add butter and whisk until combined.
• Using a 1 ½ tsp cookie scoop, drop onto prepared baking sheet 4 inches apart.
• Carefully place in the oven and bake for approximately 5-7 minutes or until edges start to brown.
• Remove from oven, loosen from baking sheet and using a wooden spoon, wrap the cookie around the end of the spoon. Press to seal and hold for 15-20 seconds.
• Once set, remove from end of wooden spoon and place of wire rack to cool. Continue with remaining cookies. Let cool completely before filling. *Return to oven for 1 minute if cookies become too cool and unable to shape.

For The Banana Filling

• Beat heavy cream on high speed until high peaks form.
• Add powdered sugar and beat until soft peaks form and mixture is light and fluffy.
• Fold mixture into mashed bananas.
• Stir lemon juice and rum into mousse mixture. Cover with plastic wrap and chill.
• Fill cookies once cookies have cooled completely then enjoy!

Notes

Cookie recipe from Taste of Home

Banana Mousse recipe adapted from Kroger's

Tried this recipe?Let us know how it was!

Here are a few pics that are the perfect size for pinning to Pinterest.

Enjoy, Terri

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