Dec 1, 2009

Chocolate Banana Soufflés




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 gCarb: 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
Directions:
Preheat over to 400F. Coat 4, 6 oz ramekins with butter flavored cooking spray. Place on a baking sheet.

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.

49 comments :

  1. I just bought 4 brick red ramkins and have been looking for something scrumptious that wouldn't kill my waist-line.
    You 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

    ReplyDelete
  2. Delicious! I'm working on holiday desserts. This looks like a crowd pleaser, and they'd never know they were eating light.

    ReplyDelete
  3. Is the sugar necessary or can you sub all or some of it with Spenda?

    ReplyDelete
    Replies
    1. you can use all splenda in a souffle, no problem. I usually use a bit less Splenda because I find it a little sweet, but that is up to you...

      Delete
  4. I 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.

    ReplyDelete
    Replies
    1. Thanks for taking the time to discuss this, I feel strongly about it and love learning more on this topic. If possible, as you gain expertise, would you mind updating your blog with more information? It is extremely helpful for me.

      Delete
  5. I believe Splenda would work fine.

    Love the idea of freezing them. Will have to try that in the future. Thanks for sharing!

    ReplyDelete
    Replies
    1. Buy Sleeping Tablets Online
      Very Useful information, this is both good reading for, have quite a few good key points and I learn some new stuff from it too.

      Delete
  6. I like the idea of banana in those souffles! Perfect flavor combo!

    ReplyDelete
  7. You are amazing. I read your blog all the time and am SO GRATEFUL for your recipes! THANK YOU, THANK YOU for the great blog!!

    ReplyDelete
  8. Yes, the banana is a nice compliment to the chocolate!

    Thanks Julie!

    ReplyDelete
    Replies
    1. wow..i had no idea you were so young! haha, i just mean you seem so experienced and skilled already to be only one year out of college. i am in school for design right now, with about a year and a half to go. thanks for the tips and insight!

      Delete
    2. wow..i had no idea you were so young! haha, i just mean you seem so experienced and skilled already to be only one year out of college. i am in school for design right now, with about a year and a half to go. thanks for the tips and insight!poker rakeback

      Delete
  9. For some reason, I always feel intimidated when it comes to souffles! I picture them all falling lol

    ReplyDelete
  10. These look very light and yummy. It's good to remember that all desserts don't have to be major indulgences =)

    ReplyDelete
  11. This would look beautiful in brick red ramekins. And thanks for always linking back!! That's fine :)

    ReplyDelete
  12. Would you mind sharing what brand ramekins these are? I have been looking for elegant ramekins with no luck. I love yours!

    ReplyDelete
  13. As I type, I am enjoying one of these right now! Very yummy!!! Thanks for the recipe! :)

    ReplyDelete
  14. Sounds 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!

    ReplyDelete
  15. I would just leave the bananas out and make a chocolate souffle instead.

    These ramekins are from cuisinart.

    ReplyDelete
  16. 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... :)

    ReplyDelete
  17. DELICIOUS 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.

    ReplyDelete
  18. Jorie, I'm sorry I saw this too late, I would have left the bananas out and made a rasberry reduction to top it.

    Betty, surprising how easy they are and low in points too!

    ReplyDelete
  19. 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.

    ReplyDelete
  20. Hi Gina! How ripe do the bananas have to be? Do they have to be browning or just ripe to eat?
    THANKS!!

    ReplyDelete
  21. 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?

    ReplyDelete
  22. I also would like to know how long to bake in a large pie dish?

    ReplyDelete
  23. Oh 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.

    ReplyDelete
  24. This 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
    Gina - thanks so much for helping me to become a good cook!

    ReplyDelete
  25. Can I leave the cornstarch out of this recipe? Will it still be okay?

    ReplyDelete
  26. Nan, glad you liked it!

    Not sure what would happen if you left it out...

    ReplyDelete
  27. 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!!)

    ReplyDelete
  28. I 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!

    ReplyDelete
  29. Is there another type of dish to cook this in other then ramekins??

    ReplyDelete
    Replies
    1. I bet you could use coffee mugs instead of ramekins.

      Delete
  30. I 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! :)

    Thank you seriously for your amazingly delicious recipes!

    ReplyDelete
  31. Sandra Swird7/15/12, 7:29 PM

    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!

    ReplyDelete
  32. Sandra Swird7/15/12, 7:32 PM

    I 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!!

    ReplyDelete
    Replies
    1. First, if your souffle falls, just tell your guests that dessert is a fallen souffle -- they will never know the difference and, as you say, it tastes as good. Especially if you add a dollop of ice cream...
      But to make your souffle rise high -- and stay high, you need to properly coat the sides of the ramekin with butter or margarine, NOT SPRA Y! (French chefs everywhere are keeling over from shock and disgust at the idea...) The butter gives the batter something to stick to to climb the walls of the dish. Butter it (don't worry, the butter stays on the dish!) all the way up the sides, then drop in a spoonful of sugar, or for a chocolate souffle I use cocoa powder (finely grated parmesan for a savory souffle), carefully rotate the ramekin in your hand to spread the coating on all sides, then dump out the excess. If you want a :hat on the souffle when it rises, after you pour in the batter run the finger along the wall just an inch or so to wipe off the coating and leave a trail in the batter. A chocolate souffle usually will not rise as high as others and will be a bit less airy.

      Delete
  33. tired 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

    ReplyDelete
  34. Made 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!

    ReplyDelete
  35. Hi, 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?
    Thank you SO MUCH for all your wonderful recopes!

    ReplyDelete
  36. If you don't have ramekins can you make them in a cupcake pan?

    ReplyDelete
  37. 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!

    ReplyDelete
  38. It is widely used in South Asian and Middle Eastern cuisine as well as for coloring foods such as mustard.

    ReplyDelete
  39. Interesting blog and i got a good to visit your blog, so thank for sharing this interesting blog

    ReplyDelete
  40. I only have a large souffle dish though, not individual ones, how long should I bake it if I used my large dish?

    ReplyDelete
  41. This was actually what I was looking for, and I am glad to come here! Thanks for sharing such a information with us.

    ReplyDelete
  42. What is success? I think it is a mixture of having a flair for the thing that you are doing; knowing that it is not enough, that you have got to have hard work and a certain sense of purpose.

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.