Cinnamon Banana Soufflé

Cinnamon Banana Souffle in burgundy red emile henry ramekins

This cinnamon banana soufflé recipe is extremely easy, and it actually makes a fantastic breakfast. The best part is there is no flour, very little sugar, and no unhealthy additives. That makes this healthy choice a great option when making something to impress on a diet.

These ramekins were also used in my Oeufs Cocotte and my very popular Chocolate Lava Cake.

For this cinnamon banana soufflé recipe I used freshly ground cinnamon that I brought back from Sri Lanka on my last trip there. I highly recommend that if you can, get actual ceylon cinnamon sticks and grind them at home as pre-ground cinnamon is usually just less expensive “fake” cassia.

Other than that, you’ll probably have the rest of the ingredients at home already. A singular banana, a tiny bit of sugar, and some eggs. That’s really all it is. Well, and you’ll need some ramekins of course. I used my 1-cup Emile Henry Burgandy Red set that you can buy here.

The eggs, not the banana, are the most important part of this recipe. As with all soufflé it is the egg whites that give the finished good its rise. Therefore it is important to not mess up on the eggs. To start with, make sure they are room temperature. If the eggs are too cold the whites won’t fluff as well. Then, when you separate the eggs, make sure not a single bit of yolk gets into the whites. If that happens the egg whites won’t fluff at all.

To ensure that your cinnamon banana soufflé rises evenly, use a knife to separate the batter from the edge.

Also, while it isn’t entirely necessary it does make a little benefit. Make sure to butter and sugar your ramekins. This helps prevent the batter from sticking to the cup and causing an uneven rise. And finally, after you pour in the batter make sure to run a knife just around the edge. This separates the batter from the edge of the ramekin and will allow for that lovely cinnamon banana soufflé to pop like a professional one.

Look at that rise! This was taken right after these cinnamon banana soufflé were pulled from the oven, they do deflate just a bit as can be seen in the title picture
cinnamon banana souffle in a burgundy red emile henry ramekin

Cinnamon Banana Soufflé

A classic recipe for a cinnamon banana soufflé. This treat can be made for breakfast to really impress guests.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Dessert
Cuisine French
Servings 2 people


  • Ramekins x2
  • Stand Mixer or Hand Mixer


  • 1 Banana medium size
  • 1 tbsp Butter for buttering the ramekins, you will probably use less
  • 3 tsp Sugar granulated. 1 tsp to coat each ramekin, and 1 for the actual souffle mixture
  • 2 Eggs room temperature
  • 1 tsp Ceylon Cinnamon freshly ground, or from a trusted supplier
  • 1 tsp Powdered Sugar optional


  • Take your butter and 'grease' your ramekins, coating them completely. Then put a tsp of granulated white sugar in each and shake and roll it around until all parts of the insides are coated. Then put the ramekins into the refrigerator.
  • Preheat your oven to 175 Celsius or 350 Fahrenheit. Separate the egg yolks and whites. Put the whites in a stand mixer and whip to stiff peaks. While that is happening, mash together the banana and the yolks. When the whites are almost done, add a tsp of sugar and turn the speed on high.
  • Take 1/3 of the whipped egg whites and mix it into the yolk banana mixture. Don't worry about deflation, I used a whisk to make it creamy and smooth. Then pour the mixture into the whipped egg whites and carefully fold everything together. At this point try not to deflate anything.
  • Take the ramekins out of the fridge, pour the mixture into each ramekin, and then run the point of a knife around the edge separating the unbaked souffle batter from the edge of the ramekin. Carefully place on a low rack in the oven and don't even think about opening the oven for 15 minutes.
  • Remove the cinnamon banana soufflé from the oven CAREFULLY, and place on a wooden board or coasters. Dust with powdered sugar optionally. Serve and eat immediately as they start to deflate once out of the oven.


These can be made quickly, but must be served and eaten once they are taken out of the oven. This is because they deflate quite quickly, as you can see in the different pictures with and without the powdered sugar (literally 2 minutes difference).
Keyword banana souffle, Cinnamon Banana Souffle

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3 thoughts on “Cinnamon Banana Soufflé”

  1. This recipe sounds great! Looking forward to trying it. The name of the dessert is, “Cinnamon Banana Soufleé” and calls for 1 tsp of cinnamon, but the recipe doesn’t mention when or how to use the cinnamon at all… It also doesn’t clearly mention how long to bake them for, though one can assume it is for 15 minutes. Please let me know!

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