Best Banana Chocolate Chip Souffle Recipes

BANANA CHOCOLATE CHIP CAKE

Steps:

• Spray the bottom of a 1 1/2-quart souffle dish with cooking spray. Line the bottom of the souffle dish with parchment paper and give a quick spray with cooking spray; set aside.
• Make a foil ring 1-inch thick for the souffle dish to sit on inside a 5-quart slow cooker.
• In a medium bowl, combine the bananas with the hazelnut liqueur. Add the muffin mix, evaporated milk, oil, vanilla extract, cinnamon, chocolate chips and egg. Stir together until just blended.
• Transfer to the prepared souffle dish. Place the dish on top of the foil ring in the slow cooker. Lay 8 paper towels over top of the slow cooker bowl and secure with the lid. (This helps to trap steam.) Cook on LOW setting for 4 to 5 hours.
• Remove the cake and allow to cool completely.
• Cut the cake in half horizontally. Stir the rum extract into the cream cheese frosting and frost in between the layers and outside of the cake with the mixture. Garnish the sides of cake with chopped walnuts. Slice and serve.

BANANA CHOCOLATE-CHIP SOUFFLES

Steps:

• Preheat oven to 450°F. and lightly butter six 3/4-cup ramekins (3 1/2 inches in diameter by 1 1/2 inches high).
• In a bowl with an electric mixer beat whites until they just hold soft peaks and gradually beat in sugar until meringue holds stiff peaks. Coarsely grate bananas onto meringue and gently fold with chocolate chips into meringue.
• Arrange ramekins on a baking sheet and divide mixture evenly among them, mounding it in centers. Run a knife around sides of ramekins, freeing mixture to aid rising, and bake soufflés in middle of oven until puffed and golden brown, about 15 minutes.
• Serve soufflés immediately.

BANANA SOUFFLES

Steps:

• Preheat oven to 400°. Spray four 1-cup ramekins with cooking spray (or brush with melted butter). Add 2 tablespoons of the sugar to 1 of the ramekins and rotate it to coat with sugar. Tap the excess sugar into another ramekin and repeat until all the ramekins are coated with sugar.
• In a food processor, puree bananas with lime juice, egg yolk and 2 tablespoons of sugar until smooth. Pour into a large bowl.
• In a stainless steel or glass bowl, beat egg whites with a pinch of salt until soft peaks form. Add the remaining 1 tablespoon of sugar and beat until firm and glossy.
• Using a rubber spatula, beat one-fourth of the beaten whites into the banana mixture, then gently fold in the remaining whites. Pour soufflé mixture into prepared ramekins and tap them lightly on a countertop.
• Set ramekins on a baking sheet and bake in the center of the oven for about 15 minutes, or until golden brown and risen.
• Serve at once.

WARM BANANA SOUFFLE

Steps:

• In a medium-sized bowl, mash 1 large, ripe banana with a fork. Add 1 & 1/2 teaspoons fresh-squeezed lime (or lemon) juice and 1 teaspoon pure vanilla extract. Blend thoroughly and set aside.
• In a chilled bowl, whip 2 chilled egg whites to a soft peak stage.
• Gradually add 1 & 1/2 tablespoons confectioner's sugar to soft peaked egg whites. Continue whipping egg whites on high speed until stiff peaks form.
• Working in thirds, gradually (and gently) fold the stiffly beaten egg whites into the mashed banana until combined.
• Spoon souffle mixture into 2 or 3 individual ramekins prepared with non-stick cooking spray; divide evenly.
• Set filled ramekins on a cookie sheet (or jelly roll pan) and place in lower third of a preheated 450 degree F oven with upper rack removed.
• Turn on the oven's interior light and keep a close eye on your souffles. Resist the temptation to open the door during baking (to do so would risk the souffles falling prematurely). Bake for approximately 10-15 minutes.
• When souffles are done, remove from oven and dust with confectioner's sugar. Using a non-slip hot pad or thick, textured kitchen towel, remove ramekins to individual plates and serve immediately.

BANANA SOUFFLéS

Steps:

• Position an oven rack in the upper third of the oven and preheat the oven to 400°F (200°C). Butter four 4-ounce (125-ml) ramekins or soufflé molds. Pour some sugar into each and tilt the ramekin to coat the sides; gently tap out any excess. Set the ramekins on a baking sheet.
• To make the soufflé base, in a large bowl, thoroughly mix together the mashed bananas, rum, lemon juice, and pastry cream.
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk together the egg whites and salt on low speed until frothy. Increase the speed to high, gradually add the 2 tablespoons (30 g) sugar, and continue whisking until the whites form shiny, stiff peaks.
• Fold one-quarter of the whipped egg whites into the soufflé base, then gently fold in the remaining whites, taking care not to deflate them. A few streaks of egg whites are preferable to an overfolded and deflated soufflé mixture.
• Divide the soufflé mixture evenly among the prepared ramekins, filling each to just below the rim, then sprinkle with a light, even dusting of sugar. Bake until the tops are nicely browned and the soufflés quiver softly when gently nudged, about 10 minutes.
• Serve the soufflés right away.
• Pass a pitcher of Bittersweet Chocolate Sauce (page 243) or Raspberry Sauce (page 246) at the table for pouring into the soufflés.
• The soufflé mixture, once divided among the ramekins, can stand at room temperature for up to 1 hour before baking.
• You can make a less rich version of these soufflés (that also happens to be gluten-free) by simply substituting 4 teaspoons of sugar for the pastry cream when making the soufflé base.
• For CHOCOLATE CHIP BANANA SOUFFLÉS, add about 2 ounces (60 g) chopped dark or milk chocolate to the soufflé base when folding in the egg whites.