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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.

Chocolate Banana Soufflés

4.25 from 4 votes
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.
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.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield: 4 servings
Serving Size: 6 oz


  • 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


  • 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.

Last Step:

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Recipe adapted from Baking Bites


Serving: 6 oz, Calories: 131.2 kcal, Carbohydrates: 23.5 g, Protein: 4.8 g, Fat: 3.6 g, Saturated Fat: 0.5 g, Cholesterol: 106 mg, Sodium: 33 mg, Fiber: 3.2 g, Sugar: 14 g


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46 comments on “Chocolate Banana Soufflés”

  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! 

  2. We are having a friend over who is gluten and dairy intolerant, and can’t have sugar. She can have maple syrup though. I have been combing the internet for gluten/dairy free desserts, and this one looks amazing. Would it work to substitute maple syrup for the sugar?

  3. You have these tagged as “low carb”, yet they are 23.5g of carbs per serving. On what are you basing your “low carb” indications?

  4. Avatar photo
    gia ke sieu thi

    Nan, glad you liked it!

    Not sure what would happen if you left it out…


  5. I am loving your recipes! I do have one question. My husband is a fan of chocolate and peanut butter. Suggestions on using that instead of or in addition to the banana???

  6. 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!

  7. 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!

  8. 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!!

    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.

  9. 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!

  10. 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!

  11. 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!

  12. Avatar photo
    Covenant Lights by Dorothy

    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.

  13. 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?

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

  15. 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.

  16. Avatar photo
    Gina @ Skinnytaste

    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!


  18. 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… 🙂

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

    These ramekins are from cuisinart.

  20. 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!

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

  22. This would look beautiful in brick red ramekins. And thanks for always linking back!! That's fine 🙂

  23. Avatar photo
    Xiaolu @ 6 Bittersweets

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

  24. Avatar photo

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

  25. 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!!

  26. I believe Splenda would work fine.

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

  27. 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.

    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…

  28. Avatar photo
    Mother Rimmy

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

  29. 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 !
    All Things Heart and Home