Banana Soufflé

I started making banana soufflé a few years ago, especially when I wanted to treat the kids or my nieces who came to visit me during the holidays. I loved that the ingredients are accessible, you don't need sugar because the bananas and maple syrup sweeten enough, and the steps are clear. It's an easy and fairly quick dessert, you don't have to watch it too much in the oven, and the texture is one that you can achieve consistently if you follow the steps.

Quick Info

Total time: about 45-50 minutes
Preparation time: 15-20 minutes
Baking time: 30 minutes
Servings: 6 individual soufflés
Difficulty: medium
Recipe type: baked dessert, suitable for older kids and adults

Ingredients

350 ml milk
350 g ripe bananas (about 3-4 pieces, if you have small bananas)
50 ml maple syrup or honey, depending on what you have on hand
1 vanilla pod
70 g butter
2 tablespoons flour
1 tablespoon cornstarch
5 eggs (separated into whites and yolks)
6 teaspoons coconut for serving

Preparation method

1. Put the milk in a saucepan, add the maple syrup and the vanilla pod split lengthwise. Heat everything over medium heat, and when it starts to boil, remove the pot from the heat. Remove the vanilla pod from the milk.

2. In a separate small saucepan, melt 50 g of the butter. Add the flour mixed with cornstarch and stir constantly over low heat until it lightly colors (just enough to not be raw).

3. Gradually pour the hot milk over the flour and cornstarch mixture, whisking well to avoid lumps. Set the resulting cream aside and let it cool completely. If you're short on time, you can transfer the cream to a wider bowl and let it cool at room temperature.

4. Mash the bananas with a fork or blend them until you get a smooth puree.

5. Incorporate the yolks and banana puree into the cooled milk cream. Mix until you get a uniform composition.

6. Beat the egg whites until stiff peaks form.

7. Gently fold the egg whites into the banana mixture with broad, light movements to maintain the volume. In the end, you will have an airy, fairly fluid cream.

8. Grease the 6 individual soufflé molds (or other oven-safe molds if you don't have classic soufflé dishes).

9. Divide the mixture evenly into each mold.

10. Place the molds in the oven at 180°C (preheated oven) for 30 minutes. Do not open the oven door during baking, otherwise the soufflé risks collapsing.

11. After baking, remove the molds from the oven and sprinkle a teaspoon of coconut on top of each serving. Serve immediately.

Why I make the recipe often

I love it because I don't have to use sugar and I can adjust the amount of sweetener depending on how ripe the bananas are. It's easy to prepare, the ingredients are always available at home, and I haven't had surprises with the final texture. The kids accept the soufflé as a snack, not just as a dessert.

Tips and variations

Tips

- Use very ripe bananas for a more intense flavor and smoother texture.
- Don't skip the cooling step of the milk cream, otherwise you risk cooking the yolks when you add them.
- Do not open the oven in the first 30 minutes of baking. The soufflé collapses quickly with a temperature change.
- The soufflé is best served immediately after baking, otherwise it will collapse and lose volume.

Substitutions

- Maple syrup can be replaced with honey if you don't have it, but do not use sugar as it alters the texture.
- Cornstarch can be replaced with extra flour if you have nothing else, but cornstarch gives a finer texture.
- Regular milk can be replaced with plant-based milk, although the texture and taste will be slightly different.

Variations

- You can add a few drops of lemon juice to the banana puree for a fresher note.
- For an extra flavor, you can sprinkle cinnamon in the mixture or directly on top of the soufflé after baking.

Serving ideas

- It is best served warm, straight from the mold, with coconut sprinkled on top.
- If you want, you can also add extra sliced banana or a little maple syrup.

Frequently asked questions

1. Does the soufflé collapse after I take it out of the oven?

Yes, the soufflé starts to collapse fairly quickly after you take it out of the oven. This is normal. It is best served immediately.

2. Can I prepare it in advance?

I do not recommend baking it in advance, but you can prepare the mixture and keep it cool without adding the beaten egg whites. Beat them and incorporate them just before baking.

3. Do I need individual molds?

No, you can also use a small baking dish, but the soufflé will not rise as nicely and the baking time will need to be adjusted slightly.

4. Can I use frozen bananas?

You can, but make sure to thaw them completely and drain excess liquid; otherwise, the mixture will be too wet.

5. If I don’t have a vanilla pod, can I use essence?

Yes, you can add a little vanilla essence, but only after you have boiled the milk.

Nutritional values

Estimate per serving (out of 6 servings):

Calories: approximately 200-220 kcal
Proteins: 6-7 g
Fats: 9-10 g
Carbohydrates: 27-30 g

Calories vary depending on the type of milk and how ripe the bananas are. Honey and maple syrup can also modify the values.

Storage and reheating

Banana soufflé does not store well for the next day. It is meant to be consumed fresh, immediately after you take it out of the oven. However, if it remains, you can cover it and keep it in the refrigerator, but the texture will be much denser and it will not retain its airiness. Reheating in the oven makes it collapse even more. It’s better to make it in small portions, as much as will be eaten at one meal.

 Ingredients: 350 ml milk 350 g ripe bananas 50 ml maple syrup or honey for those who don't have it 5 eggs 70 g butter 1 tablespoon cornstarch 1 vanilla pod 2 tablespoons flour 6 teaspoons coconut

 Tags:  banana souffle