Recipe courtesy of Michel Janse

Vegan/GF Banana Bread Chocolate Mousse Parfaits

These banana bread and chocolate mousse parfaits are easy, delicious, nutritious and even a little nutty.
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  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 30 min
  • Yield: 5 servings
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Banana Bread:

4 large ripe bananas (or 5 small)

2 tablespoons coconut oil, melted 

1/3 cup honey or agave nectar 

Flax egg (2 tablespoons ground flaxseeds mixed with 2 tablespoons water) 

1/3 cup almond butter 

1 cup coconut flour 

1/4 cup chia seeds 

1/2 teaspoon baking soda 

1/4 teaspoon ground nutmeg 

1/2 teaspoon peppermint leaf powder (optional) 

1/4 teaspoon vanilla extract 

Chocolate Mousse:

4 medium ripe avocados, scooped into a bowl

1/3 cup honey or agave nectar 

1/4 cup canned full-fat coconut milk 

1/3 cup raw cacao 

1/4 teaspoon vanilla extract 

Pinch of salt 


Vegan whipped cream

1 banana, sliced 

1/3 cup crushed walnuts  


Special equipment:
5 wide-mouth Mason jars
  1. For the banana bread: Preheat the oven to 350 degrees F. Line a 10x10 inch baking pan with parchment paper.
  2. Mash the banana in a mixing bowl using a potato masher. Add the coconut oil, honey, flax egg and almond butter; mix well. Add the coconut flour, chia seeds, baking soda, nutmeg, peppermint leaf powder (optional), and vanilla extract, and mix until thoroughly combined. 
  3. Use a rubber spatula to spoon the batter into the prepared baking pan. Spread into an even layer. Bake for 30 minutes, then remove and let cool for 10 minutes. 
  4. For the mousse: Mash the avocados in a medium bowl using a potato masher, then transfer to a food processor. Add the remaining ingredients and process until smooth. 
  5. For assembly: Use the opening of a wide-mouth Mason jar to cut the banana bread into rounds. Layer the banana bread in 5 Mason jars with spoonfuls of the mousse, banana slices, whipped cream, and walnuts. Top with more whipped cream, banana slices and walnuts.
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