Would you believe me if I told you that you could make a souffle with no flour, less sugar and no added fat?
Don't worry if you can't - I didn't believe me either. In fact, I'd never ever made a souffle - but it was on my baking bucket list... so I got to experimenting.
This souffle recipe is so simple and so delicious - but you'll want to serve it straight away as they do start to sink. I waited a little too long to take the photos and they were sinking as I shot :P
Souffles are often seen as a fancy dessert or meal - so why not impress your friends and family and show them that healthy food can be fancy too!
And don't worry, if you're not a banana fan - I plan on trying different combinations out very soon - so stay tuned! But seriously - chocolate and banana? Heaven.
Healthy Chocolate Banana Souffles makes 4 souffles 
gluten free, low fat, lower sugar, no flour, perfect for entertaining, dairy free
1 cup mashed ripe banana (about 2 medium/large bananas)
1/2 tbsp cornflour/cornstarch
1/4 cup unsweetened cocoa powder
1 tsp vanilla
pinch of salt
Preheat oven to 200°C/395°F.
Grease 4 ramekins with either butter/margarine/non-dairy spread or cooking spray.
Place your ramekins onto a baking tray.
In a large bowl, combine your banana, cornflour, cocoa powder, vanilla and salt - set aside.
Beat your egg whites until foamy, add sugar and beat until they form soft peaks.
Gradually fold in your egg whites - just adding a couple of scoops of egg whites at a time. Once your mix is incorporated, add in more egg whites - repeating into all is combined.
Gently spoon your mixture into ramekins, being careful not to get any mixture on the sides, until they're about 1/2-3/4 full (depending on the size of your ramekins). If you've gotten any mixture on the sides of the ramekin, carefully wipe this off to ensure your souffles rise.
Carefully place your baking tray into the oven, making sure to be gentle when placing the tray down.
Bake for 15 minutes until set and risen - and do not open the oven until they are done.
Carefully take your baking tray out of the oven and serve the souffles immediately - being careful not to bang them onto a plate - and letting whoever is eating them know that the dish is hot! (I like to wrap a cloth napkin around the outside and place the souffles onto a plate)
*I used 2 tbsp of sugar originally and I loved them - however Jesse wanted them a little bit sweeter as he's not a fan of rich chocolate. This amount will also depend on how sweet your bananas are.
So tell me, what's your favourite dessert to impress at a dinner party?
It might be really simple, but my healthy chocolate cake is always a winner - but the problem is, there's never any leftovers!
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These look absolutely delish, Kristy! I can't believe they're healthy too x
ReplyDeleteThank you!
DeleteI love that these call for banana!
ReplyDeleteI think we may possibly be dessert & baked goods soul mates.
Haha, quite possibly - after my banana souffle breakfast bakes, I was stuck on the idea of making a banana souffle!
DeleteI have always wanted to make a souffle and this looks great. SO nice that it's healthy too!
ReplyDeleteDefinitely give them a try, Laura! They're delicious - and way easier than you think!
DeleteWow awesome recipe! I recently found fresh egg whites at woolies and was very excited! Need to make some souffles now! I don't think I have a favourite go to dessert, I am constantly trying new things and dinner parties prove to be the perfect times to test out new creations!
ReplyDeleteThe Simply Egg Whites are brilliant - our fridge is always stocked with them!
DeleteDinner parties are definitely the place to try new things - both eating and making!
I was super excited to make this but it didn't quite work out for me. I followed the recipe exactly as stated yet it wasn't baked through at all after 15 minutes, or double that amount of time for that matter. I still ate them but the texture was weird (that of uncooked beaten egg whites). I am an experienced healthy-food baker and I didn't make a mistake with my ingredient quantities so I don't know what happened..
ReplyDeleteHi there,
DeleteI'm not sure what wrong but we've made this recipe dozens of time without any problems - it is a soft souffle but it should be cooked all the way through and able to be eaten easily with a spoon (you'll be able to put your spoon in and scoop it out as shown.
Perhaps you didn't whip your egg whites enough? Also, where abouts do you live? Sometimes different altitudes/climates affect baking time - as does the type of oven you have (fan forced/electric/gas etc and whether it is actually at the right temperature)
Hi, is there a reason why you place the ramekins on a tray before putting them in the oven? Isn't there supposed to be water in the tray? You didn't mention.
ReplyDeleteHi there, no need for water. The tray is just incase they overflow or spill and to make it easy to remove them all at once.
Delete