Recipe: Banana Soufflé (2024)

Recipe: Banana Soufflé (1)
Many people are intimidated about making soufflés… and they shouldn’t be.. they really are very easy to make… very simple steps… and you have a wonderfully airy dish… and depending on the ingredients… soufflés can be the main dish, side dish or dessert…

I learned how to make soufflés as a teenager… my parents would have to go to a meeting one Sunday a month and would leave me to take care of my brother… invariably I would forget to defrost meat… and back then we didn’t have microwaves… and I knew nothing of speed defrosting.. so I learned to make a lot of different egg or pasta dishes... oh.. and tuna too… it’s amazing how many things you can come up with … with those ingredients.

So I was left to read cookbooks and make the best of what I had… I learned how to make soufflés from reading my Mother’s Gourmet cookbooks… with a little practice.. I began experimenting with different ingredients and sizes of soufflé dishes… I was 14…. so trust me, you can do this.

This recipe for Banana Soufflé is so delicious… a perfect finish to a special meal… or even a brunch… and for you dieters… this is surprisingly something most dieters can consider… it has very little sugar.. and is mostly egg whites…


Follow the directions in the steps I will break out for you… and you will have a perfect soufflé.

I wrote the recipe for rum extract… you can substitute rum for it. Since I used 1 ½ teaspoons of rum extract… it is approximately equal to 2 ½ tablespoons of rum… I would eyeball the ½ tablespoon…

To make this without the rum flavor… substitute vanilla for the rum extract amount… (in addition to the vanilla extract in the recipe).

Want to WOW your guests? …. here’s a serving suggestion

Recipe: Banana Soufflé (2)
To serve on a serving plate… use little small round hot pads… and cover them with a small paper doily or a flattened paper muffin wrapper… or … I have heat resistant plates… so I cut about a quadruple thickness of thick paper towel into a circle a little larger than the soufflé dish.. then place a flattened paper muffin liner over it…

These are individual soufflés… and they make a fabulous presentation… perfect for a dinner party… these bake in 15 minutes… so while your guests linger at the table… excuse yourself and do the last couple of steps… see instructions below to make these partially ahead.

So.. there’s lots to show you.. so let’s get to it!
Recipe: Banana Soufflé (3)

Recipe: Banana Souffle

All you need:

1 tablespoon butter, melted
2 very ripe bananas
1 large egg yolk
1 tablespoon lime juice
4 tablespoons sugar, divided
½ teaspoon vanilla extract
1 ½ teaspoons rum extract
3 large egg whites
Pinch of salt
Confectioner’s sugar (for garnish)

All you need to do:

Preheat the oven to 400 degrees F.

Recipe: Banana Soufflé (4)
In a small processor or blender, add the banana, the egg yolk, 2 tablespoons sugar, lime juice, vanilla and rum extracts. Process until smooth.

Recipe: Banana Soufflé (5)

Pour the banana mixture into a large bowl and set aside.

Recipe: Banana Soufflé (6)

Brush 5-6 one cup soufflé dishes with the melted butter (I used only 4 because that's what I had at the time.. I discarded the rest of the unused batter.

Recipe: Banana Soufflé (7)
Put 1 tablespoon sugar in a small custard cup…. gently pour about half the sugar into a souffle dish and turn completely, coating with the sugar… dump the excess sugar back into the custard cup and repeat until all souffle dishes have been coated… discard any leftover sugar (you shouldn’t have very much left).

Place the soufflé dishes on a baking sheet and set aside.

Recipe: Banana Soufflé (8)

Using a large mixer, place the egg whites and a pinch of salt into the mixer bowl. Beat until soft peaks.

Recipe: Banana Soufflé (9)

Add 1 tablespoon sugar to the egg whites and beat until stiff peaks form when the beater is stopped and pulled up… the egg whites should be glossy.

Recipe: Banana Soufflé (10)

Using a spatula, fold in the egg whites into the banana mixture, a quarter of the egg whites at a time… do not over mix… but the egg whites should be well distributed throughout the banana mixture.

Recipe: Banana Soufflé (11)
Spoon the mixture into the soufflé dishes, fill to slightly above the rims. Tap them gently on the counter top.

With a knife, flatten any peaks and then using the knife gently cut a circle in the top of the mixture… it should be a circle about half the size of the soufflé dish.

Recipe: Banana Soufflé (12)

Place in the center of the preheated oven and bake for about 15 minutes.. keep an eye on them… you want them risen and browned slightly but not burned…

Remove and place on a protected serving plate and dust with powdered sugar.

Serve immediately.

Recipe: Banana Soufflé (13)

Note: Do not panic about how fast they will fall… and they will fall… this photo was taken about 10 minutes after coming out of the oven… even after falling the soufflé is still light and airy and beautiful.

To make partially ahead…

Prepare the individual soufflé dishes and set aside (see instructions above).

Prepare the banana batter portion .. and set aside.

Keep the egg whites in the fridge in a small cup ….

Have all your ingredients for the egg whites ready.

Set up the serving plates ahead of time and set aside…

Preheat the oven.

Five minutes before the oven is done preheating… follow the instructions for beating the egg whites.

Fold the whites into the banana batter and spoon into the prepared individual soufflé dishes.

Bake for 15 minutes… leave the oven light on and watch… the tops shouldn’t brown too much.

While the soufflés are baking… prepare the confectioners sugar in a small strainer… set it down near where you plan on plating the soufflés.

When they come out of the oven… place on prepared plates.. sprinkle with confections sugar and serve.

Recipe:  Banana Soufflé (2024)


What is the secret to a good soufflé? ›

According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.

Why is soufflé difficult? ›

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

Should eggs be cold for soufflé? ›

Always use eggs at room temperature or even warm, for the highest rise. Cold egg whites won't beat up as loftily.

Do you need cream of tartar for soufflé? ›

Mustard and cayenne pepper or hot sauce add subtle flavor to the soufflé but are not absolutely necessary. Cream of tartar is not required, but it can help prevent accidentally overbeating the egg whites; if you have it, you might as well add it.

What is in Panera soufflé? ›

Deliciously crafted souffle made with our savory egg mixture, Neufchâtel, cheddar, Parmesan and romano cheeses.

How long can a soufflé sit after baking? ›

Turn into soufflê dish and bake uncovered for 45 minutes or until puffed and golden brown. Do not open the oven door. Serve at once. Souffle may be made up ahead and refrigerated as long as 24 hours.

Are soufflés supposed to be gooey? ›

Soufflés are best when they're still slightly runny in the centre. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.

What's the difference between a quiche and a soufflé? ›

What is the main difference between a souffle vs quiche? The main difference lies in the base and the texture of these two dishes. While quiche has a savory pastry crust filled with a custard base made from whole eggs and cream, a soufflé relies heavily on whipped egg whites to give it a light and airy texture.

How do I know when my soufflé is done? ›

How to check when the souffle is perfectly done: To know if the souffle is perfectly cooked inside, you stick a kitchen needle into the middle. It must come out totally clean. If, on the contrary, it comes out wet and covered with egg, prolong the cooking for 2-3 minutes.

What can you use instead of a soufflé dish? ›

Substitute Soufflé Pans: If you don't have a real soufflé pan, you can use any straight-sided pan that's deeper than it is wide. They'll bake more evenly and with better lift if you use a round pan instead of a square or rectangular one. You could use any baking dish or even a deep, oven-safe saucepan!

Can you make a soufflé in a glass dish? ›

I think one thing that makes soufflés feel intimidating is the need for a special soufflé dish, but you don't need one here; a 2-quart glass or straight-sided ceramic baking dish — even an 8-inch square Pyrex pan — will work.

What kind of pan do you use for soufflé? ›

Any 1 or 1.5 quart oven-safe dish with straight sides: You can use any oven-safe casserole dish as long as it's about 1-1.5 quarts and has straight sides.

What is a substitute for 2 teaspoons of cream of tartar? ›

The Best Substitute for Cream of Tartar

For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.

Do you need ramekins for soufflé? ›

To rise properly, soufflés need a heavy, straight-sided vessel with a fluted rim. Uses for these small dishes, also sometimes called ramekins, go far beyond the eggy French classic.

What ingredient makes a soufflé rise? ›

A soufflé is made up of a base (usually white sauce or creme patissiere enriched with egg yolks), a flavor (added to the base) and whipped egg whites gently folded in and baked in the oven. While it's cooking, the air trapped in the egg whites expands, causing it to rise.

What are the three components of a soufflé? ›

Souffle Logic: A soufflé is made up of three elements: A base sauce enriched with egg yolks (pastry cream for sweet, béchamel for savory), a filling (anything from cheese to chocolate), and whipped egg whites.

How do you get the eggy taste out of a soufflé? ›

If your Soufflé Cake tastes eggy, it's either undercooked or overcooked. Make sure that you don't increase the temperature, this will also make the eggs rubbery and taste eggy. Stick to a low temperature.

Top Articles
Latest Posts
Article information

Author: Velia Krajcik

Last Updated:

Views: 5676

Rating: 4.3 / 5 (74 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Velia Krajcik

Birthday: 1996-07-27

Address: 520 Balistreri Mount, South Armand, OR 60528

Phone: +466880739437

Job: Future Retail Associate

Hobby: Polo, Scouting, Worldbuilding, Cosplaying, Photography, Rowing, Nordic skating

Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.