Banana Souffle for Holiday Food Fest


Liz at Hoosier Homemade is hosting Fall Desserts this week for Holiday Food Fest. Be sure to check out her blog and link up your favorite fall dessert! She’s giving away a Pampered Chef Pie & Tart Cookbook and a cool candle.

My submission for Holiday Food Fest this week are these banana souffles. While they aren’t typical “holiday” desserts, they are so rich in flavor, so comforting, that they would surely be a delightful end to any special dinner throughout the holiday season. They also take very little time to prepare, so they’re a doable dessert to throw together at the last minute. The best part is – they are much lower in calories and fat (and are of course, gluten-free!) than most desserts, since they only use egg whites, and rely a great deal on the natural sweetness of the bananas. (I haven’t tried to completely omit the sugar, but I imagine it would be possible to replace it with a lesser amount of agave nectar. If you do so, let me know how they turn out!)

Stay tuned, for next week, I will be hosting Fall Dishes for Holiday Food Fest! Be sure and check back, because there will be another chance at a giveaway!


Banana Souffle

2 ripe bananas

3 T water

1/3 c plus 1 T sugar

1/2 t cornstarch

pinch of cinnamon

4 egg whites

pinch of salt

Butter and sugar 4 4-ounce ramekins. Preheat the oven to 400 degrees. Peel the bananas, and puree in a food processor until smooth. In a small saucepan, bring water and the 1/3 cup of sugar to a boil. Simmer 4 minutes or until the sugar has dissolved. Add banana puree, cornstarch, and cinnamon to sugar syrup, and stir until incorporated. Set aside to cool completely. (this is important – if you rush it and the mixture is still hot, it won’t fold into the egg whites correctly.) In a stainless steel bowl, beat egg whites and salt until foamy. Add remaining tablespoon of sugar and beat to soft peaks. Fold cooled banana puree into egg white mixture. Pour into ramekins and place ramekins on a baking sheet.

Place baking sheet in oven and immediately turn the temperature down to 375 degrees. Bake for 10-12 minutes, or until puffed up and browned. Don’t open the oven to peek! If you must look (and I always want to!), use your oven light and peer through the window. If you don’t have one, trust your timer. Serve immediately.

Serves 4.


  1. says

    These sound wonderful! I really like my banana dishes extra spicy – cinnamon, nutmeg, etc. Do you think that would work, to add more than a pinch, or would that overwhelm the dish?

  2. nutmegnanny says

    Mmmmm banana souffle…sounds delicious to me! I’m always looking for something to use bananas in. Delicious!

  3. says

    Are you reading my mind? Just yesterday I was thinking that I should make souffles again. My last (and only) attempt was quite successful, and I need to try another variety. Yours sound wonderful, and I might give these a shot while I’m visiting my family for Thanksgiving (it seems wasteful to use the “magic” of souffles without others around to enjoy it).

    • tastyeatsathome says

      Lauren, Debi, Cookin’ Canuck, Simply Life, Nutmeg Nanny, Lauren, Katrina, Vegetable Matter, and Tasty Trix – Thank you so much!

      Noelle, Katie, Jenn – Don’t be intimidated – they’re actually easier than a lot of people make them out to be. I was scared my first time too, but as long as you don’t overbeat the egg whites, they are fine. Just like meringues or angel food cake!

      Chickenless Chick – Nope, not traditional in the slightest. But I was feeling like breaking out of the pumpkin pie zone – this might be a nice, different dessert for a holiday dinner that falls outside of the actual holiday – or heck, anytime!

      Kelly – I think adding more spice would be just fine, especially if you really like it.

    • tastyeatsathome says

      Liz, Cindy, TasteHongKong, lululu, cheah, and Miriam – thank you!

      Amber – I’d imagine nutmeg would be wonderful – nutmeg and banana are made for each other.

      Marillyn – I’d imagine arrowroot would work just fine. I’ve subbed it for cornstarch in a lot of recipes, so I would think it would work here as well.

  4. says

    Somehow I think my earlier comment didn’t “take.” :-( Alta, these look wonderful! I love banana and flourless recipes. I don’t know anyone who could resist those little beauties!

    Holiday Food Fest is already turning out to be so much fun! :-)


    • tastyeatsathome says

      Shirley – Thanks so much! I’m enjoying Holiday Food Fest too!

      Shelly Huang – yes, please do tell me!

      Kristy – I’ll check my messages, I didn’t know! Thanks so much!

      Jenn, Divina, Chriesi, Lisa, and Caitlin – Thank you!

  5. Shelly Huang says

    They look amazing! I don’t own sugar in my pantry so I would definitely try with Agave Nectar. If I do, will let you know how it turns out!

    • tastyeatsathome says

      French Cooking and Brian – Thank you!

      Amy – These were photographed immediately after coming out of the oven. They did deflate a bit, but still delicious! Dried apricot souffle? Sounds wonderful…

  6. says

    I’m always looking for a new way to use up those pesky bananas that always hang out on the counter for too long. I’ll have to give this a try, it looks delicious. Thanks for the recipe.

  7. says

    I’ve made a dried apricot souffle and it’s just divine – yours brings visions of sugar-free chocolate sauce, hot of course. I am in awe that you got the pics to look so good before they deflated (or did they deflate??) Mine always sink slightly. I pop the leftovers in the fridge when we have them and eat it the next day. Still fabulous.

    Yes, Holiday Food Fest is turning out to be so much fun!

  8. says

    These look out of this world! have been looking for a different holiday treat and your souffle is most certainly on the menu! Thank you for sharing!

  9. David says

    No offense, but for a souffle novice like myself, the directions were very confusing. I didn’t have ramekins so I used a muffin pan. Was I supposed to add the banana puree to the sugar syrup in the pan? I ask this because I added the sugar syrup mixture to the banana puree in a bowl. Also, what does it mean to fold the banana puree “into” the egg whites? My souffle came out rather flat than fluffy. Any suggestions as to where I went wrong?

    • altawrites says

      David, no offense taken. :) I’ve never made souffles in a muffin pan, so I have no idea if they’d work. I’d worry that the shape of the muffin pan wouldn’t allow it to rise up like a souffle, but again, I’m just guessing on that one. You can either add the banana puree to the sugar syrup in the pan (once you’ve finished making the sugar syrup) or in a bowl, it makes no difference. Folding anything into egg whites is a common baking technique – you can watch here: If I had to guess, I’d imagine you overmixed the egg whites. If you try again, let me know if you have better luck!


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