Chocolate Banana Soufflés

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These chocolate banana 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.

These chocolate banana 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.Chocolate Banana Soufflés

Perfect for Valentine’s Day or special occasions. A few other Valentine’s Day recipes I love making for the occasion are Homemade Chocolate Cake, Mixed Berry PieVanilla Bean Panna Cotta and Chocolate Crepes with Strawberries. You can also check out this full list of Valentine’s Day recipes.

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.

These chocolate banana 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.
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4.25 from 4 votes
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Chocolate Banana Soufflés

131.2 Cals 4.8 Protein 23.5 Carbs 3.6 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dessert
CUISINE: American
These chocolate banana 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.

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

Instructions

  • 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.

Notes

Recipe adapted from Baking Bites

Nutrition

Serving: 6oz, Calories: 131.2kcal, Carbohydrates: 23.5g, Protein: 4.8g, Fat: 3.6g, Saturated Fat: 0.5g, Cholesterol: 106mg, Sodium: 33mg, Fiber: 3.2g, Sugar: 14g
WW Points Plus: 4
Keywords: chocolate banana souffle recipe, chocolate souffle, chocolate souffles, easy chocolate souffle, how to make chocolate souffle

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46 comments

  1. These are so light and fluffy! My boyfriend and I halved the recipe to make two soufflés. The only substitutions we made was using Swerve instead of sugar snd coating the ramekins with butter instead of cooking spray. Delicious! The banana flavor overpowered the chocolate flavor a little more than I would’ve liked, but still incredible! We will definitely be making these again!