Laura’s Chocolate Banana Soufflés- Reader Recipe

For our very first Reader’s Recipe post we have Laura’s found recipe for a rich, warm, fudgy, and healthy Chocolate Banana Soufflé.  The addition of banana in a chocolate dessert is always a welcome addition, it really added to that perfect light and creamy texture.  The souffle will fall after 10 minutes so it’s important to plan ahead and serve right away.  We enjoyed it with a dollop of organic whipped topping and a glass of chocolate wine- (pictured).  The wine was light and very sweet, with a hint of cocoa flavoring.  If you love chocolate and Muscato, this is your new dessert wine.  This recipe is a great starting point for many other variations, you could add grated lemon zest and almond extract… or substitute pureed squash for the bananas with grated cinnamon or nutmeg.  Really the options are endless and this is a perfect healthy treat that no one would think is this good for you- so, seriously enjoy!!!  And thank you Laura for this great new addition to our cookblog and for being our very first Reader REcipe!

Chocolate Banana Soufflés
Recipe adapted from Baking Bites

Servings: 4 • Serving Size: 6 oz

  • 2 ripe medium bananas, mashed
  • 2 tsp cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 2 large egg whites
  • 3 tbsp sugar
  • butter flavored cooking spray

Preheat over to 400F. Coat 4, 6 oz ramekins with butter flavored cooking spray. Place on a baking sheet.

In a medium bowl, mash bananas and vanilla together. Sift cornstarch and cocoa powder over bananas and stir well.

In another medium bowl, beat egg whites with sugar until they form soft peaks. Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites. Spoon mixture into ramekins.

Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight and place ramekins on a baking sheet. Bake at 400°F for 15 minutes. Serve immediately.

Calories: 131.2 • Fat: 3.6 g • Carb: 23.5 g • Fiber: 3.2 g • Protein: 4.8 g

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