Dark Chocolate-Banana Soufflés

Dark Chocolate-Banana Soufflés

Impress your guests with an irresistible end to your next dinner party: a decadent, airy soufflé.


6 servings


  • 1/3 cup Domino® Granulated Sugar , divided + more for dusting
  • 3 ounces bittersweet or semisweet chocolate, chopped
  • 1 medium banana, very ripe and peeled
  • 1 large egg yolk
  • 1 tablespoon water
  • 3 large egg whites


Heat oven to 400°F. Lightly grease six (6-ounce) ramekins with cooking spray and sprinkle granulated sugar in ramekins, tilting to coat completely. Shake out excess sugar. Arrange ramekins on small jellyroll pan.

Place chocolate in medium heat-safe bowl and melt in microwave or over simmering water. Set aside to cool until barely warm, about 5 minutes. Add half of the sugar (approx. 5 tablespoons). Add banana, egg yolk and water; whisk until smooth and blended; set aside.

Place egg whites in medium bowl. Beat with electric mixer until soft peaks form when beaters are lifted. Continue beating while gradually adding remaining sugar. Beat until medium-firm peaks form. Whisk about a quarter of the egg whites into chocolate–/banana mixture until blended. Add remaining egg whites and, using a rubber spatula, gently fold in until just blended. Spoon mixture into prepared ramekins.

Bake until soufflés are puffed and jiggle when nudged, about 13 minutes. Serve immediately.

To Make Ahead:
Place the filled, uncooked ramekins in the freezer until firm. Cover with plastic wrap and freeze for up to 1 month. To bake, heat the oven to 400°F. When the oven is hot, remove the soufflés from the freezer, unwrap, and arrange on a small jellyroll pan. Bake until the soufflés are puffed and jiggle when nudged, about 16 minutes.


Recipe provided courtesy of Abigail Johnson Dodge, “Desserts 4 Today”.


In place of Domino® Granulated Sugar, you can use 1/2 cup Domino® Confectioners Sugar and follow the same directions.

In place of the water, add 1 tablespoon dark rum or brandy.

Top with Sweetened Whipped Cream, if desired.