Peel and slice the bananas and keep aside.
Take a blender and add the sliced bananas along with double cream, honey and lemon juice.
Pulse the blender for a few minutes until all the ingredients are combined well with the cream.
Transfer the banana mixture into single serving bowls and cover them with foil.
Keep them in the fridge for 3-4 hours or until it sets.
Serve this delicious and creamy eggless banana mousse with favourite toppings, here I just added cocoa powder on them.