‘No-Fail’. That’s quite a bold statement, right? Especially if you look at this list of words usually associated with soufflés:
- deflated (in soufflé, and in spirit, that is!)
But before you even think of feeling deflated, have a look-see at this list of words associated with my banana bread soufflés. Who speaks these words? Me. That’s who.
- easy peasy
- gluten free
- dairy free
- please sir can I have some more
Throughout food history, soufflés have been given a bad rap for being temperamental, but don’t let the name intimidate you too much – these simple, airy, banana bread inspired soufflés are unbelievably easy to make. You’re just a few simple tricks and a couple of egg whites away from your new favourite no-share dessert! Or breakfast. Because eggs.
How To Make The Perfect Soufflé
- Your soufflé needs two components: a base, which provides the flavour; and egg whites, which gives it its lift.
- Preheat your baking sheet on the bottom oven rack – it needs to be as close to the heating element as possible.
- Use straight-sided, greased, sugar coated ramekins so the soufflé can ‘climb’ up the sides of the dish as it bakes.
- Don’t over beat the egg whites – as soon as it stiffens and holds, stop beating.
- Level the soufflé with a knife, and create a moat around the inner edge of the dish to help it rise straight.
- The soufflé will collapse somewhat when it starts to cool outside the oven (that’s normal) so serve immediately!
And there you have it! Now you’re armed with all the magical tricks to impress your friends and family with these ridiculously easy, no-fail soufflés, all that’s left to do is to scroll down for the recipe…
I hope you try these soufflés out, they’re just delightful.
Soufflé the day! x
No-Fail Banana Bread Soufflé
Prep Time: 10min
Cooking Time: 15min
2 tbsp Caster Sugar
3 Organic Eggs (separated)
2 Bananas (very ripe)
1 tbsp Unfiltered Honey
1/2 tsp Vanilla Extract
1/2 tsp Fresh Lemon Juice
1 tbsp Gluten Free Flour
1/4 tsp Ground Cinnamon
1/8 tsp Nutmeg
Place a baking in sheet on the bottom oven rack and preheat oven to 180°C.
Coat four ramekins by spraying the entire inside of the ramekin with spray oil. Place 1 tablespoon caster sugar in one of the ramekins and rotate it to coat with sugar (I do this over another ramekin to catch any excess sugar). Tap excess sugar into another ramekin and repeat until all ramekins are coated, adding more caster sugar as needed.
Add bananas, egg yolks, honey, vanilla extract, lemon juice, flour and spices to a high-speed blender (NutriBullet works great) and pulse until just smooth. Alternatively, mash the banana and add all ingredients to a medium-sized mixing bowl and whisk until smooth and set aside.
Add egg whites to a large mixing bowl and whisk, keeping a nice, even flow to incorporate the air, gradually add 1 tablespoon castor sugar, beating just until it stiffens and holds.
Add a third of the egg white into the banana mixture (to loosen the mixture) and fold until combined. Add the remaining egg whites and gently fold until just combined.
Divide the mixture between the prepared ramekins, fill it to the brim and run a knife along the top of each ramekin to ensure the batter is level, then run your thumb around the inside of the rim, creating a moat, to encourage the batter to rise while baking.
Place the ramekins on the heated tray and bake for 15min, or until beautifully puffed and browned on top.
Gently transfer the soufflés to a cooling rack, sift over powdered sugar and serve immediately.