BANANA CHOCOLATE-CHIP SOUFFLES
Categories Chocolate Egg Fruit Dessert Bake Quick & Easy Banana Winter Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 4
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-CHOCOLATE CHIP MINI DOUGHNUTS
Provided by Food Network Kitchen
Time 1h30m
Yield about 48 mini doughnuts
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Generously coat a mini doughnut pan with cooking spray. Whisk the flour, baking powder, baking soda, 1/2 teaspoon cinnamon and the salt in a large bowl. Whisk the mashed bananas, yogurt, vegetable oil, brown sugar, eggs and vanilla in a separate bowl. Stir the banana mixture into the flour mixture until just combined; stir in the chocolate chips.
- Transfer the batter to a large resealable plastic bag and snip off one corner. Pipe the batter into the prepared pan, filling each cup almost all the way. Bake until golden brown, 7 to 8 minutes. Let cool in the pan2 to 3 minutes; remove the doughnuts to a rack to cool completely. Letthe pan cool, then coat with more cooking spray and repeat with the remaining batter.
- Put the melted butter in a shallow bowl. Mix the granulated sugar and the remaining 1/4 teaspoon cinnamon in another shallow bowl. Dip one side of each doughnut in the butter, letting the excess drip off, then immediately dip it in the cinnamon sugar. Store in an airtight container up to 2 days.
- You can also make these in a mini muffin pan; bake 8 to 10 minutes.
BANANA CHOCOLATE CHIP BREAD
Super amazing banana bread. Moist and tasty!
Provided by iggytakahashi
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Chocolate Banana Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
- Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 58.2 g, Cholesterol 61.7 mg, Fat 15.6 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.2 g, Sodium 489.9 mg, Sugar 33.7 g
BANANA SOUFFLE
A light, fluffy banana souffle.
Provided by sugarandspite
Categories World Cuisine Recipes European French
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 22.4 g, Cholesterol 100.6 mg, Fat 5.7 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 67.5 mg, Sugar 14 g
BANANA SOUFFLES
Make and share this Banana Souffles recipe from Food.com.
Provided by Digigirl
Categories Dessert
Time 30m
Yield 4 souffles, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 140.9, Fat 1.4, SaturatedFat 0.5, Cholesterol 52.5, Sodium 82.5, Carbohydrate 29.9, Fiber 1.6, Sugar 23.2, Protein 4
BANANA SOUFFLéS
Sweet, creamy mashed banana pulp is an ideal soufflé base, but if you think bananas are just too humble to be turned into an elegant dessert worthy of serving to guests, try these simple soufflés spruced up with some warm chocolate sauce passed alongside. Be sure the bananas that you use are really ripe-the skins of yellow bananas (as opposed to red ones that are less common) should be covered with black speckles and their texture should be soft.
Yield makes 4 servings
Number Of Ingredients 7
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.
CHOCOLATE-CHIP SOUFFLE
Provided by Craig Claiborne And Pierre Franey
Categories brunch, dessert
Time 1h
Yield Four servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Butter the inside of four one-and-one-half-cup individual souffle dishes with the melted butter. Sprinkle the inside of the dishes with a total of one tablespoon of sugar, shaking out excess. Chill.
- Bring the milk gently to a simmer and remove from the heat.
- Put the chocolate in a small, heavy saucepan. Set the pan in a slightly larger basin of boiling water and let stand until chocolate is melted.
- In a mixing bowl, combine the egg yolks, one-quarter cup of the sugar and the cornstarch. Beat thoroughly. Add a little of the hot milk to the yolk mixture and beat. Combine the yolk mixture with the remaining hot milk, beating constantly. Cook over gentle heat, stirring constantly, until mixture is quite thick.
- Scrape the melted chocolate into the custard and beat well to blend. Pour and scrape this into a mixing bowl.
- Beat the whites until thickened and add a little of the remaining sugar. Continue beating, gradually adding all of the remaining sugar until the whites stand in stiff peaks.
- Add about one-third of the whites to the chocolate mixture. Beat briskly until well blended. Add the remaining whites and the chocolate chips, and fold them in gently but rapidly with a spatula.
- Spoon an equal amount of the mixture into the four prepared dishes. Smooth over the tops of each souffle. Run the thumb all around the inside rim of each dish, at a depth of about one-half inch, to briefly separate the souffle mixture from the dish.
- Arrange the dishes on a baking sheet and place in the oven. Bake 15 to 20 minutes. Serve sprinkled with confectioners' sugar.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 8 grams, Carbohydrate 75 grams, Fat 26 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 14 grams, Sodium 167 milligrams, Sugar 64 grams, TransFat 0 grams
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