Best 7 Banana Chocolate Chip Souffles Recipes

BANANA CHOCOLATE CHIP SOUFFLE

Steps:

• To make the Banana Base: in a medium saucepan, over a high heat, brown the butter. Add the sugars and continue to cook stirring constantly until caramel color, about 5 minutes. Add the chopped bananas and stir until well coated. Continue to cook for 2 minutes. Remove from heat and stir in the dark rum and lemon juice. Transfer mixture to a food processor and pulse until smooth. Transfer to a bowl and allow to cool to room temperature.
• Preheat the oven to 375 degrees F.
• Brush the inside of 6 (6-ounce) ramekins with softened butter and dust with sugar.
• To make the souffle: beat the egg whites on medium speed, in a mixer with the whip attachment, to soft peaks. With the motor running, add the sugar in a slow but steady stream. Continue to whip to medium stiff peaks. With a large rubber spatula, fold 1/2 of the meringue into the Banana Base. Add the finely chopped chocolate chips and fold in the remaining 1/2 of the meringue. Fill each prepared ramekin over the top with the souffle mixture. Bake the souffles for 12 minutes. Serve immediately.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
• Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
• Bake in preheated oven for 12 to 15 minutes.

BANANA CHOCOLATE CHIP WAFFLES

Steps:

• Place dry ingredients in large mixing bowl and stir until mixed well. Add remaining ingredients and combine until well blended and smooth.
• Let batter sit 5 minutes before using.
• Preheat waffle iron.
• Use 1/2 cup batter per waffle and cook until done (approx. 2 minutes).
• Serve immediately.

BANANA CHOCOLATE-CHIP SOUFFLES

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

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.

BANANA SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
• Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
• Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
• Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
• Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.

BANANA SOUFFLéS

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.