Banana Chocolate Chip Souffle

Mark Boughton/styling:Teresa Blackburn
  • Yield: 4 servings
  • Cook: 15-18 minutes

Perfect use for leftover brown bananas. Try it with warm caramel sauce.


2tablespoons butter, cut into 1-inch pieces
1/3cup firmly packed light brown sugar
1/2cup plus 1 teaspoon granulated sugar, divided
1/2pound ripe bananas (about 3), chopped into 1/2-inch pieces
2tablespoons dark rum
8 egg whites
1/2teaspoon cream of tartar
4ounces semisweet chocolate chips
Powdered sugar (optional)


  1. Melt butter in a large heavy skillet over medium-high heat. Cook until butter browns, about 3 minutes. Add brown sugar and 1/4 cup granulated sugar; cook about 2 minutes, stirring constantly, until bubbly.
  2. Add bananas and cook 3 minutes. Remove from heat and stir in rum. (Take care: rum is flammable.) Return to low heat and cook 3 minutes, stirring constantly, or until most of the liquid has evaporated.
  3. Remove from heat. Spoon into a blender or food processor and process until smooth. Pour into a bowl and refrigerate until cool.
  4. Preheat oven to 375F.
  5. Lightly butter four 8-ounce ramekins and sprinkle each with 1/4 teaspoon sugar. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add 1/4 cup granulated sugar; beat until medium-stiff peaks form.
  6. Pour chilled banana mixture into a large bowl. Add chocolate chips. Fold in egg whites. Spoon into baking dishes, piling mixture above the rims. Bake 15 to 18 minutes. Dust with powdered sugar if using.

Recipe adapted from The Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard. © 2003. Reprinted by permission of Houghton Mifflin Company. All rights reserved.