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{ 23 comments… read them below or add one }
I must try these! they sound so simple yet elegant!
You’ve tapped into one of my kitchen fears — fallen souffles! I love the idea of making individual little souffles, though — they don’t have quite as far to fall. Sometimes when I make large ones, I use a collar of aluminum foil or parchment paper to restrain the rising. Seems like you don’t need to do that with these little ones.
Sandie, one ramelin per person…she gets flowers, I want my own dessert! lol
I saw your photo on foodgawkers and it was the first one I clicked on. How beautiful is that! I know what I’m making tomorrow!
You have totally found my weakness.. Souffle and Bananas – this combination does not get any better!!
Thanks for this recipe. I’ve definitely never had bananas in a souffle before.
I bet even if I mess up the souffle it would still be delicious
I still can’t believe I have never made a souffle … it would help to own a ramekin. I think its time to invest. Bookmarked, thanks!
This sounds amazing!! I’ll have one with chocolate ice-cream please =)
believe it or not, i have a banana every single day, usually just straight from the peel. i think i prefer this way.
I’ve never had banana souffle before but this sounds so good! I don’t know about the “for two” part though – I think I’d want my own!
)
Wowo they look beautiful and so delicious. I have never made souffle always afriad they will collapse.
Those look awesome… as I read “ready to take a bite” I opened my mouth for one!!
Jennifer – While elegant is a perfect adjective to describe this dessert, these Banana Souffles are surprisingly rustic and casual too.
Lydia – What a great idea to fashion little tin foil collars. You don’t have to do that with these individual souffles though, so they save valuable time wrestling with the aluminum foil!
Peter (and Maris) – This recipe (as-is) serves 2 to 3, but can be easily doubled to serve 4-6—so no one has to share dessert!
Chuck – Thank you. Enjoy!
Cathy – I agree. This combination simply does not get any better!
Jude – You’re right. Even if you were to mess it up (but you won’t—think positive), these souffles would still taste terrific!
Alisa – Ramekins are relatively inexpensive and such a great investment as you can use them in so many, varied recipes. Definitely time to invest in a set—I suggest at least 6 to begin.
PigsPigsCorner – Make it chocolate chip ice cream and I’ll join you
Grace – Try these and let me know what you think!
Maris – See my comment to Peter (you’re included in it).
Happy Cook – Don’t be afraid. Remember my analogy to the puffy, summer clouds—they aren’t afraid of changing shape or falling…they are just happy to be.
Marguerite – The hardest thing about photographing all the food I prepare? Holding off to take a bite until after I get the perfect shot!
Banana souffles sound so good! Great photos!
hey! thanks for the great recipe. Made them for the girlfriend tonight and she loved it!! I made a creme anglaise to pour in the center, yum. I used 6 oz souffle ramekins i think a touch bigger than what you used for this? They came out of the oven a good inch over the top of the dish and stayed there for a bit. These were my first souffle’s ever so dont be afraid people!
Brendan
Kevin – Thank you!
Brendan – This is wonderful to hear. Adding creme anglaise sounds so decadent & delightful. I’m glad you enjoyed them!
I did not see these before I commented on the banana muffins…I have to make these! I noticed they are gluten free too…I will share this recipe with my grandmother (who can’t have flour).
Hi there, I just made these, after stumbling on your wonderful, lovely blog. Thanks for sharing such an elegant, pretty dessert!
Absolutamente delicioso!!!!!
Just wondering what size ramekin? I would like to buy them so I can make this recipe and I see different “small” sizes. Some 4, some 6 oz. Any thoughts? Thanks!
Kathy – Thanks for your question. The ramekins I used here (and suggest) hold approximately 5-6 ounces. You can use as small as 4 ounces, or as large as 8 ounces, but I don’t recommend either extreme. For the majority of dessert purposes, I find about 5-6 ounce ramekins to be just about perfect!
Thank you!! I’ll be trying it soon!
Tried this recipe a few times and WOW! Amazing! My first souffle ever and it turned out fine! I did have one fall but I had doubled the recipe and put it in a larger dish–probably didn’t let it bake as long as it needed to. I made a caramel sauce to drizzle on top–just of butter, brown sugar and cream, and it truly was a dessert of the Gods! Thanks so much for the recipe! I’ll be using it often and for a long time to come!