Chocolate Banana Soufflés

Chocolate Banana Soufflés

Quick look

  • prep 25 min    cook 20 min
  • serves 8

Divide this recipe in half for a Valentine’s dinner. You will be glad you have leftovers to share later.


  • 4 large, very ripe bananas, peeled and cut into 2-inch chunks
  • 1/4 cup water
  • 3/4 cup plus 2 tablespoons turbinado sugar, divided
  • 4 ounces bittersweet chocolate, cut into 1/4-inch pieces
  • 1/8 teaspoon ground cinnamon
  • 6 large egg whites
  • Pinch of salt

    How to make it   45 minutes

  • 1

    Puree the bananas in a food processor or blender. Measure 2 cups puree and set aside.

  • 2

    Combine the water and 1/2 cup of the sugar in a medium saucepan. Bring to a boil over low heat, stirring occasionally. When the mixture boils, stop stirring and continue cooking until the syrup thickens, about 2 minutes. Stir half the banana puree into the syrup. Stir in the remaining puree and increase the heat to medium. Remove from the heat and stir in the chocolate and cinnamon. Let stand a minute to melt the chocolate, then whisk until smooth. Pour the mixture into a heatproof bowl and cool it to room temperature, stirring occasionally.

  • 3

    Set a rack in the middle of the oven and preheat to 400°F. Coat 8 individual 4-ounce ramekins with cooking spray, and coat the sprayed surface with 2 tablespoons of the sugar; set aside on a baking sheet. Combine the egg whites and salt in the bowl of an electric mixer. Whip until the egg whites just begin to hold a shape. Increase the speed to medium high and whip in the remaining 1/4 cup sugar in a slow stream until the mixture holds a soft, glossy peak when the whisk is lifted.

  • 4

    Gently fold the banana puree into the egg whites, working quickly to prevent the egg whites from deflating. Divide the soufflé batter evenly among the individual molds, filling each to within 1/4-inch of the top. Bake until well-risen, 12 to 15 minutes.

  • 5

    Immediately remove the baking sheet from the oven. Use oven mitts to transfer the ramekins to dessert plates and serve immediately.

  • Nutritional Information(per serving)

    • Calories: 229
    • Calories from Fat: 6 g
    • Fat: 3 g
    • Cholesterol: 0 mg
    • Sodium: 42 mg
    • Carbs: 45 g
    • Protein: 4 g
    • Fiber: 3 g

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