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Chocolate-Banana Souffles

  • 30 m
  • 45 m
Lee Ann Cox
“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.”


    • 3 tablespoons sugar, plus extra for preparing souffle dishes
    • 2 ounces semisweet chocolate, coarsely chopped
    • 2 teaspoons instant espresso powder, or instant coffee
    • 2 teaspoons vanilla extract
    • ⅓ cup unsweetened cocoa powder, preferably Dutch-process
    • 3 tablespoons cornstarch
    • ¼ teaspoon salt
    • ½ cup mashed ripe banana, (1 large)
    • ¼ cup packed light brown sugar
    • ¼ cup low-fat milk
    • 5 large egg whites
    • ⅛ teaspoon cream of tartar
    • Confectioners' sugar, for dusting


  • 1 Preheat oven to 350°F. Lightly oil six 6-ounce ( ¾-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.
  • 2 Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 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.
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