In a food processor, blend the ginger biscuits until resembles breadcrumbs.
Melt butter and add to biscuits. Mix until combined.
Evenly put x 1 tablespoon of biscuits into a dessert pot and press firmly. Repeat until all biscuits are used and place in fridge to chill.
Using a whisk attachment, make up mousses as per instructions.
Decant evenly into dessert pots.
Top each mousse with a fresh or dried piece of banana and chill in fridge to set for 15 minutes before serving.