The night before you intend to make this, please refrigerate your coconut cream.
In a mixing bowl, using a stand mixer, beat together the aquafaba and the cream of tarter until soft peaks form (just like with egg whites).
Meanwhile, in a microwave bowl, melt the chocolate, stopping to stir every 30 seconds until melted. Allow this to cool while you work.
In another mixing bowl, mash you bananas if they are not already mashed. Then you can stir in the melted chocolate.
Once you peaks have formed in you aquafaba , you can transfer the aquafaba to the bowl with the other ingredients along with the vanilla extract. Gently stir the ingredients until combined.
Refrigerate the mousse for at least two hours for better consistency before serving.