The creaminess of mashed banana makes it possible to eliminate egg yolks from souffles without sacrificing the mouth-feel of fat. While cocoa provides the deep chocolate flavor, a touch of semisweet chocolate in the background eliminates that not-quite-right finish of so many cocoa-based desserts.

Lee Ann Cox
Source: EatingWell Magazine, January/February 1997

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Recipe Summary

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly oil six 6-ounce (3/4-cup) individual souffle dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.

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  • Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.

  • Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.

  • Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.

  • Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared souffle dishes or ramekins.

  • Bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.

Nutrition Facts

177 calories; protein 5.2g 10% DV; carbohydrates 34.2g 11% DV; dietary fiber 2.8g 11% DV; sugars 24.8g; fat 3.7g 6% DV; saturated fat 2.2g 11% DV; cholesterol 0.8mg; vitamin a iu 32.8IU 1% DV; vitamin c 1.7mg 3% DV; folate 6.4mcg 2% DV; calcium 20.3mg 2% DV; iron 0.8mg 4% DV; magnesium 33.3mg 12% DV; potassium 246.1mg 7% DV; sodium 149.7mg 6% DV; thiaminmg 2% DV.