Soufflé Di Banane e Cioccolato
Banana & Chocolate Soufflé

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my banana & chocolate soufflé for you to enjoy.

In our family, the combination of chocolate and banana is a big winner, especially in pancakes or cupcakes, so I created this soufflé just for a change. It’s really easy to prepare, and also works well with strawberries or raspberries.

TwitterFacebook

8

Serves

7

Ingredients

Ingredients

  • 15g unsalted butter, melted
  • 4 tablespoons cocoa powder
  • 2 large, ripe bananas
  • 4 heaped tablespoons of Nutella (or honey of preferred)
  • 5 egg whites
  • 2 tablespoons caster sugar
  • icing sugar for dusting

Weight Converter

Found in This Book

Feast your eyes on the finest banana & chocolate soufflé! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 200ºC/gas mark 6.

Grease 8 ramekins with the melted butter. Sprinkle 1 tablespoon of the cocoa powder inside each one, coating the bottom and sides evenly. Discard any excess cocoa.

Place the bananas and Nutella in a food processor or blender and blitz to a smooth texture. Transfer to a large mixing bowl and set aside.

In a large, clean dry bowl, whisk the egg whites until they have formed soft peaks. Add the caster sugar and whisk again for about 1 minute.

Using a flexible spatula, fold half the egg whites into the banana and chocolate mixture. Once combined, very gently fold in the rest.

Divide the mixture equally between the ramekins, then place in the oven and bake for 15 minutes until risen.

Sprinkle the top with icing sugar if you wish and serve immediately.

Once you’re done, simply sit back and enjoy your banana & chocolate soufflé and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Chocolate Ice Cream Sandwich

View Recipe

Next Recipe

Dark Chocolate Mousse With Summer Fruits

View Recipe

Discuss This Recipe

More RecipesGet Inspired

PastieraRaspberry & Orange Baked Cheesecake

This is quite an old-fashioned recipe from my home patch, and I must admit, I wasn’t a huge fan of it when growing up (probably because of all the fruit and lack of chocolate), but now I really appreciate all the flavours and how well they work together. My grandfather, Giovanni, used to make this at Easter and now I carry on the tradition.

8

Serves

11

Ingredients
View Recipe

Involtini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines With Raisins, Capers & Walnuts

Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...

4

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

Tranci di pesce spada con patate saltate e gremolataSwordfish Steaks & Sautéed Potatoes with Gremolata

I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It’s known as the Maldives of Salento and is a hidden paradise. I used swordfish, but tuna would work well too. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. It is usually sprinkled over meats, such as osso bucco or carpaccio, but it also makes a great garnish for grilled fish. Always make sure you...

4

Serves

11

Ingredients

Seafood

Main Ingredient
View Recipe

Linguine al granchio e proseccoCrab & Prosecco Linguine

Venice’s Rialto Fish Market is a vibrant, bustling place full of amazing fresh produce. I loved the atmosphere – all the locals out shopping and the fishmongers loudly calling out their catch of the day. These guys start work so early that they can often be seen enjoying their lunch with a glass of prosecco by 9am! So you can see where I found the inspiration for this recipe. Fresh crab is paired...

4

Serves

11

Ingredients

Crab

Main Ingredient
View Recipe

Fusili con ragu di coniglioPasta with Rabbit Ragu

This recipe is very different and worth a try. The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Please, whatever you do, don’t just throw away the discarded vegetables. Place them in a saucepan with some passata (sieved tomatoes) and heat it through; then you have created a sauce that can be used to top fish...

4

Serves

15

Ingredients

Rabbit

Main Ingredient
View Recipe

Tonno Scue’ Scue’Seared Tuna Steak with Courgettes and Capers

If you ever have the chance to visit the town where I was born, Torre del Greco, you will soon realise that every restaurant in town serves this dish. Southern Italian people, me included, are absolutely crazy about tuna. If you try to translate ‘tonno scue’ scue’ into English, it would be ‘tuna made with no effort’. The reason it is called this is because the few ingredients used are put...

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe