Soufflés are light and fluffy and made using mostly egg whites and no flour, which is great if you are on a low carb, or gluten free diet. My daughter makes soufflés all the time, and actually made the ones pictured here. They are not hard to make, so don't be intimidated. They should be eaten right away or they typically fall after 5-10 minutes so if you are serving these to guests, plan to eat them right out of the oven. I love topping mine with a heaping spoon of cool whip.
Chocolate Banana Soufflés
Recipe adapted from Baking Bites
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 6 oz • Old Points: 2 pts • Points+: 4 pts
Calories: 131.2 • Fat: 3.6 g • Carb: 23.5 g • Fiber: 3.2 g • Protein: 4.8 g
Ingredients:
- 2 ripe medium bananas, mashed
- 2 tsp cornstarch
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 large egg whites
- 3 tbsp sugar
- cooking spray
In a medium bowl, mash bananas and vanilla together. Sift cornstarch and cocoa powder over bananas and stir well.
In another medium bowl, beat egg whites with sugar until they form soft peaks. Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites. Spoon mixture into ramekins.
Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight and place ramekins on a baking sheet. Bake at 400°F for 15 minutes. Serve immediately.
I just bought 4 brick red ramkins and have been looking for something scrumptious that wouldn't kill my waist-line.
ReplyDeleteYou are always spot on with your recipes.
I have tried and posted a few of your but want you to know I ALWAYS link back and sing your PRAISE!!!(and I use my own pics) I sure hope that's okay.?
Keep 'em coming !
Hugs
Robin
All Things Heart and Home
Delicious! I'm working on holiday desserts. This looks like a crowd pleaser, and they'd never know they were eating light.
ReplyDeleteIs the sugar necessary or can you sub all or some of it with Spenda?
ReplyDeleteI love souffles too! And it's possible to freeze them. After filling ramekins, enclose each ramkin totally in foil and freeze. When ready to eat, preheat oven, unwrap ramekins and place in deep baking pan. Fill pan with boiling water up to halfway point of ramekin and bake. This makes it very convenient to have souffles whenever you desire! You might have to add a few minutes to the baking time, so check with toothpick to make sure it's baked through.
ReplyDeleteI believe Splenda would work fine.
ReplyDeleteLove the idea of freezing them. Will have to try that in the future. Thanks for sharing!
I like the idea of banana in those souffles! Perfect flavor combo!
ReplyDeleteYou are amazing. I read your blog all the time and am SO GRATEFUL for your recipes! THANK YOU, THANK YOU for the great blog!!
ReplyDeleteYes, the banana is a nice compliment to the chocolate!
ReplyDeleteThanks Julie!
For some reason, I always feel intimidated when it comes to souffles! I picture them all falling lol
ReplyDeleteThese look very light and yummy. It's good to remember that all desserts don't have to be major indulgences =)
ReplyDeleteThis would look beautiful in brick red ramekins. And thanks for always linking back!! That's fine :)
ReplyDeleteWould you mind sharing what brand ramekins these are? I have been looking for elegant ramekins with no luck. I love yours!
ReplyDeleteAs I type, I am enjoying one of these right now! Very yummy!!! Thanks for the recipe! :)
ReplyDeleteSounds delicious! Can you suggest another fruit to replace the bananas with? My husband doesnlt really like bananas, but I would love to try this recipe!
ReplyDeleteI would just leave the bananas out and make a chocolate souffle instead.
ReplyDeleteThese ramekins are from cuisinart.
Gina, do you have a suggestion on how to incorporate raspberries instead of bananas? Thanks! I'm going to try the bananas but I have a lot of raspberries on hand as well... :)
ReplyDeleteDELICIOUS AND SO EASY, I NEVER MADE A SOUFFLE BEFORE, THIS IS MY FIRST ONE AND IT RAISED BEAUTIFULLY! THANKS GINA, I JUST LOVE YOUR RECEIPES SO FAR EVERYTHING I HAVE MADE HAS BEEN GREAT! THANKS, BETTY G.
ReplyDeleteJorie, I'm sorry I saw this too late, I would have left the bananas out and made a rasberry reduction to top it.
ReplyDeleteBetty, surprising how easy they are and low in points too!
Made these for my college aged kids and their friends. I was happy with how easy they are to make and the kids loved them.
ReplyDeleteHi Gina! How ripe do the bananas have to be? Do they have to be browning or just ripe to eat?
ReplyDeleteTHANKS!!
Looks yummy! I only have a large souffle dish though, not individual ones, how long should I bake it if I used my large dish?
ReplyDeleteI also would like to know how long to bake in a large pie dish?
ReplyDeleteOh my! My taste buds are doing the happy dance after indulging in one of these super fantastic souffles. I almost feel like I'm cheating on WW. I cut the recipe in half for my hubby and I, and it worked great. I'm going to try the freezing tip next time. THANK YOU! I really feel like I've had a treat.
ReplyDeleteThis was my first time ever trying a souffle! Absolutely knocked it out of the park. I have one and my husband ate the other 3 (one Sunday, one Monday and the last one Tuesday). I was going to discard and he told me not to do it. Even told me that i should have taken a picture of the final results. LOL
ReplyDeleteGina - thanks so much for helping me to become a good cook!
Can I leave the cornstarch out of this recipe? Will it still be okay?
ReplyDeleteNan, glad you liked it!
ReplyDeleteNot sure what would happen if you left it out...
I made these last night for my husband and I and he could not stop raving about them to my surprise. He is not a huge chocolate or dessert fan but he loved them! (I of course did as well!!)
ReplyDeleteI will most definitely be making these soon. I've always been so intimidated at the thought of making souffles, but I can't believe how easy this recipe is to make -- I'm so excited!
ReplyDeleteIs there another type of dish to cook this in other then ramekins??
ReplyDeleteI bet you could use coffee mugs instead of ramekins.
DeleteI just want you to know that I 1. LOVE YOUR BLOG SO MUCH & REFUSE to use ANY other recipes from anywhere but your blog because I have yet to be disappointed! I am obsessed! 2. I just wrote a blog post & featured you! :)
ReplyDeleteThank you seriously for your amazingly delicious recipes!
Gina, I tried to made first time with that and it taste great but why that souffles go down and it wasn't stay rise at all.. Is it because of I don't have butter spray? I use olive oil spray.. I follow the recipes what u say on list and I use spoon turn over from that bowl egg mixed with chocolates.. It supposed to stay rise. It went up but take out of oven it went down ;-( How I do that? Thank!! My oven is gas and I last 15 mins the small Ramekins white one and big Ramekins white one.. Let me know thank!
ReplyDeleteI did made first time and somehow it rise great but when it take out of oven and it go down so fast and I taste it and it turned great but why it went down and rise supposed stay in it? I used olive oil spray because I don't have butter spray. My oven is gas and I use small white Ramekins and big white ramekins from cruisment and I follow what your recepie say and somehow it only one problems is go down!! How do it and please let me know how do it!!
ReplyDeletetired them today, I thought they were gorgous although I would love them to be a bit bigger and they gave me a proper sugar rush. I think my sister liked it too. She is really picky when it comes to desserts and she didn't go nuts about those souffles but I think she quite enjoyed them. The taste was fabulous but the texture was quite gooey
ReplyDeleteMade them today with a friend. She had never made a souffle before and she wanted to try it. As a chef I thought this recipe was great and easy to follow for the home chef. My friend will be making them again soon!
ReplyDeleteHi, Gina. Oh, how I love your blog! I made these souffles last night and loved them, but how would I change the recipe to make it just chocolate, without the bananas?
ReplyDeleteThank you SO MUCH for all your wonderful recopes!