Chilled Chocolate-Banana Soufflé

Once this soufflé chills, it deflates and takes on the consistency of a mousse or a baked pudding.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 21%
  • Fat: 4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.5g
  • Carbohydrate: 26.7g
  • Fiber: 0.5g
  • Cholesterol: 56mg
  • Iron: 0.8mg
  • Sodium: 151mg
  • Calcium: 53mg


  • Cooking spray
  • 2 teaspoons sugar
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • 1 cup 1% low-fat milk
  • 2 large egg yolks
  • 1/2 cup mashed ripe banana
  • 1 tablespoon margarine, melted
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 6 large egg whites
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 cup frozen reduced-calorie whipped topping, thawed


  1. Preheat oven to 350°.
  2. Coat a 2-quart soufflé dish with cooking spray; sprinkle with 2 teaspoons sugar. Set aside.
  3. Combine 1/2 cup sugar, flour, and cocoa in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 5 minutes or until thick and bubbly, stirring constantly with a whisk.
  4. Beat yolks in a large bowl with a whisk. Gradually add chocolate mixture to yolks, stirring constantly with a whisk. Stir in banana, margarine, rum, and vanilla. Set aside.
  5. Beat egg whites and salt at high speed of a mixer until foamy. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish.
  6. Place soufflé dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 55 minutes or until puffy and set. Remove from water; let cool to room temperature. Cover and chill 8 hours. Top each serving with 1 tablespoon whipped topping.
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