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Banana Soufflé with Chocolate Sauce

17/11/2023

Here is a recipe for making a delicious Banana Soufflé with Chocolate Sauce, adding an Italian touch by using ingredients that recall the tradition of sweet-making in the Bel Paese.

Ingredients

  • 2 ripe bananas
  • 50 g of granulated sugar, plus a bit more for sprinkling
  • 2 egg yolks
  • 4 egg whites
  • 30 g of butter, plus a bit more for greasing
  • 40 g of type 00 flour
  • 80 ml of milk
  • A pinch of salt
  • 1 teaspoon of amaretto liqueur (the Italian touch)
  • Icing sugar for decoration

For the chocolate sauce:

  • 100 g of high-quality dark chocolate
  • 50 ml of cooking cream
  • 1 teaspoon of butter

Preparation

  1. Preheat the oven to 180 °C and grease 4 soufflé molds, then sprinkle them with granulated sugar.
  2. Mash the bananas in a bowl until they become a puree and mix with the amaretto-flavored liqueur.
  3. Melt the butter in a saucepan, add the flour and cook for a minute stirring to avoid lumps. Gradually pour in the milk and continue stirring until the cream thickens.
  4. Remove the cream from heat and let it cool down. Incorporate the egg yolks one at a time, then add the banana puree and mix well.
  5. In a separate bowl, whip the egg whites with a pinch of salt. When they start to become frothy, gradually add the sugar until you obtain a glossy and firm meringue.
  6. Gently fold a third of the meringue into the banana mixture to soften it, then add the rest of the meringue with delicate movements from top to bottom to prevent deflating it.
  7. Fill the prepared molds up to 3/4 and bake for about 12-15 minutes or until the soufflés are puffed and golden.
  8. While the soufflés are baking, prepare the chocolate sauce by melting the chocolate in a double boiler with the cream and butter until you have a smooth sauce.

Serve freshly baked, dusted with icing sugar and accompanied by the chocolate sauce.

Curiosity

The soufflé has French origins and is famous for its lightness and airy texture. The word “soufflé” comes from the French verb “souffler” which means “to blow” or “to inflate,” aptly describing the appearance of the dish after baking. While in France it is a true art, in Italy the soufflé lends itself to creative interpretations, including those with a hint of liqueur that enriches the flavor of the dessert.

Banana Soufflé with Chocolate Sauce