Best Banana Soufflés Recipes

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BANANA SOUFFLéS



Banana Soufflés image

Sweet, creamy mashed banana pulp is an ideal soufflé base, but if you think bananas are just too humble to be turned into an elegant dessert worthy of serving to guests, try these simple soufflés spruced up with some warm chocolate sauce passed alongside. Be sure the bananas that you use are really ripe-the skins of yellow bananas (as opposed to red ones that are less common) should be covered with black speckles and their texture should be soft.

Yield makes 4 servings

Number Of Ingredients 7

2 medium very ripe bananas, mashed
2 teaspoons rum
1/2 teaspoon freshly squeezed lemon juice
1/2 cup (125 ml) pastry cream (page 236)
4 large egg whites, at room temperature
Pinch of salt
2 tablespoons (30 g) sugar, plus more for sprinkling

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.

BANANA CHOCOLATE-CHIP SOUFFLES



Banana Chocolate-Chip Souffles image

Categories     Chocolate     Egg     Fruit     Dessert     Bake     Quick & Easy     Banana     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 4

3 large egg whites
1/3 cup sugar
2 firm-ripe bananas (each about 6 ounces)
2 1/2 tablespoons miniature semisweet chocolate chips

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



Banana Souffles image

Make and share this Banana Souffles recipe from Food.com.

Provided by Digigirl

Categories     Dessert

Time 30m

Yield 4 souffles, 4 serving(s)

Number Of Ingredients 7

butter-flavored cooking spray
5 tablespoons sugar
2 bananas, ripe (not over-ripe)
1 tablespoon fresh lime juice
1 large egg yolk
3 large egg whites
1 pinch salt

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.

Nutrition Facts : Calories 140.9, Fat 1.4, SaturatedFat 0.5, Cholesterol 52.5, Sodium 82.5, Carbohydrate 29.9, Fiber 1.6, Sugar 23.2, Protein 4

BANANA BUTTERSCOTCH SOUFFLES YOU WON'T BELIEVE ARE LOW FAT



Banana Butterscotch Souffles You Won't Believe are Low Fat image

This is a wonderful low-fat dessert. It is easy to prepare but looks fancy. The bananas need to be pretty firm. It needs to be served right away as the souffles will fall very quickly. Also, if you have ramekins big enough to hold 2 cups then use those. If not, use ceramic bowls that are oven safe. From "Eating For IBS".

Provided by ladypit

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

3 large egg whites
1/4 cup white sugar
2 bananas
2 tablespoons butterscotch chips

Steps:

  • Preheat the oven to 450 degrees.
  • Spray your bowls (or ramekins) with cooking spray.
  • Beat the egg whites until there are soft peaks.
  • Slowly add the sugar as you continue to beat the egg whites until they hold stiff peaks.
  • Put the butterscotch chips in a food processor and pulse until they are chopped.
  • Set aside.
  • Using a small hand grater, grate the bananas into the egg whites.
  • Then add the butterscotch chips.
  • Fold everything together.
  • Put the bowls onto a cookie sheet.
  • Put the egg mix into each bowl.
  • Run a knife around the inside of each bowl.
  • Bake in the center of the oven for 15 minutes or until puffed and golden brown.

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