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.
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.
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.
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.
Cinnamon Banana Soufflé
Equipment
- Ramekins x2
- Stand Mixer or Hand Mixer
Ingredients
- 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
Instructions
- 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.
Notes
Tanabeth
March 3, 2020 at 4:07 pmThis may just be my new favorite breakfast! Love how you don’t need flour!
CookingToEntertain
March 3, 2020 at 4:08 pmThank you, I’m glad you like it! Yes, it feels bready, but no “bread” at all 🙂
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Joe
December 18, 2021 at 5:45 amThis 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!