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 Pie, Vanilla 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
- 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.
46 comments on “Chocolate Banana Soufflés”
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!
Whipped these up and they were super good!!! Thank you!
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?
That should be ok
Can I make these ahead and bake several hours later
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?
Mismarked! Thanks for noticing!
One of the best, low calorie crowd pleasers i’ve ever made. YUM!
Nan, glad you liked it!
Not sure what would happen if you left it out…
Read more at https://www.skinnytaste.com/chocolate-banana-souffles/#0OZExUPTaiv5kAcI.99
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???
If you don't have ramekins can you make them in a cupcake pan?
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!
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!