Banana soufflé - general principles of preparation
The soufflé is prepared with or without baking. The base is most often eggs and dairy products. If the dessert is subjected to heat treatment, starch and flour may be added. The dough is prepared light and airy, it is laid out in small molds, then baked in the oven, steamer, there are recipes for the microwave. No-bake soufflé is prepared with gelatin or agar; most often it has a milk, sour cream, or curd base. After combining all the ingredients, the dessert requires cooling.
Bananas can be used as a filling or crushed and added to the total mass. They are often combined with other fruits, nuts or berries. Cottage cheese, chocolate, various creams, marmalade and other confectionery products are also added to the soufflé.
Banana soufflé “Breath”
The recipe for a French banana soufflé, which turns out light and airy, which is why it got its name. It is better to bake dessert in small molds for portion serving.
Ingredients
Preparation
1. Separate the yolks, pour them into a bowl, add a little more than half a glass of milk, about 2/3, and grind them.
2. Add flour to the yolks and stir.
3. Add sugar and vanilla to the rest of the milk and bring to a boil. Combine with the yolks, stir very quickly, and warm up. You should get a thick cream.
4. Add butter to the cream. There is no need to melt the pieces separately, just stir until dissolved. Leave to cool.
5. Grind the bananas to a paste or transfer them to a food processor cup and puree them. Combine with yolk cream.
6. Back to the proteins. Beat with a mixer until strong foam.
7. Now combine the whipped whites and the main cream. Stir carefully so as not to precipitate the foam.
8. Place the cream in the molds. Before this, they need to be lubricated; it is better to use butter. Additionally, you can sprinkle with breadcrumbs and almond crumbs.
9. Bake the aromatic soufflé at 200 degrees for 15-18 minutes, depending on the size of the dessert.
Banana soufflé without flour
A recipe for a delicate dessert without adding flour. The delicacy turns out light and airy. You can replace some of the sugar with honey, which will increase the healthfulness of the dish. Instead of lemon, you can use lime or diluted dry acid.
Ingredients
• 15 ml lemon juice;
Preparation
1. Peel the bananas, chop them into pieces, put them in a blender and beat quickly. Or we turn the pulp into puree in another way.
2. Immediately add lemon juice or acid to the pulp so that it does not darken and spoil the appearance.
3. Grind the yolk with granulated sugar, gradually add banana puree.
4. Beat the whites with sugar until stiff foam. All grains should dissolve. Place a third of the mixture in a clean bowl.
5. Add the prepared puree with lemon juice and yolk to the remaining whites, stir gently.
6. Grease the molds, spread the banana mixture in a layer of about 2 cm.
7. Decorate the top with whipped egg whites and sugar. They can be laid out just like that or squeezed out using a pastry bag.
8. Bake the dessert for a quarter of an hour. The optimal temperature for banana soufflé is 195-200.
Natural banana soufflé
Fruit soufflé made according to a traditional recipe.
List of ingredients:
- Ripe bananas – 3 pcs.
- Proteins – 3 pcs.
- Yolks – 3 pcs.
- Powdered sugar – 2 tbsp. l.
- Butter – 50 g.
- Lemon juice – 20 ml.
- Salt.
- Almond flakes optional.
Cooking method:
- Puree the banana pulp with a blender, adding 1-2 tbsp. l. lemon juice.
- Beat the ice whites into a fluffy dense mass, adding a pinch of salt (citric acid) or a little lemon juice and powdered sugar.
- Divide the whites into two unequal parts. Transfer about two-thirds to banana puree and mix, pouring in the yolks.
- Preheat the oven and baking dishes. Grease the cupcakes with butter and fill them halfway with banana mixture. Spread a tablespoon of whipped egg whites on top.
- Bake at 200 degrees for 25 minutes. In the last minutes, sprinkle with almond petals.
- Once cooled, decorate with powdered sugar or sweet cocoa powder.
- Serve warm or chilled to taste.
Banana soufflé with gelatin (no baking)
A version of gelatin soufflé that does not require baking. The base is sour cream with bananas. Similarly, you can take fermented baked milk and yogurt. Kefir is also suitable, but it should not be too sour and low-fat.
Ingredients
• vanilla, cinnamon, lemon.
Preparation
1. Dissolve gelatin in 70 ml of water. Let's brew. The liquid must be cold so that gelling does not begin prematurely. Instead of water, you can take any juice or ordinary milk.
2. Beat sour cream with sugar.
3. Peel the bananas and cut into pieces.
4. Dissolved gelatin needs to be slightly heated so that it becomes liquid. You can use a microwave or water bath.
Banana soufflé with semolina “Tender”
For those who don’t like porridge, there is another variation of banana soufflé, which can always be made to your taste. The amount of sugar and flavoring additives can be easily adjusted.
Ingredients
• 0.5 tsp. vanilla sugar;
You will also need some butter and sugar for the molds.
Preparation
1. Coat the inside of the molds with butter, sprinkle with coarse sugar, and place in the freezer.
2. Pour the milk into a saucepan, immediately pour in all the sugar, add salt for taste, a third of a teaspoon is enough. Place on the stove and let it boil.
3. Pour in the cereal in a thin stream and prepare ordinary porridge. Remove from heat, add oil, stir and let cool.
4. The oven must be turned on to heat at 210 degrees.
5. Separate the yolks, pour into the porridge, stir.
6. Beat the whites into a fluffy foam, add vanilla.
7. Cut bananas into pieces.
8. First, add fruit to the porridge and stir.
9. Now mix in the protein foam, trying to maintain the volume.
10. Take out the cooled molds, quickly spread the mixture, put the banana soufflé in the oven.
11. Cook for about ten minutes, no more. Then turn off the oven and open it slightly so that the soufflé does not shrink. After a while, remove from the oven and turn over onto flat saucers.
Banana soufflé with cottage cheese (gelatin)
Another version of a lazy no-bake soufflé made with gelatin. This dish is not only tasty, but also incredibly healthy. The base is cottage cheese. To make the dessert tender, it is better to take fat cottage cheese of at least 12%.
Ingredients
Preparation
1. Combine milk with gelatin and leave for the time indicated according to the instructions. Typically it takes 30 minutes to swell. If the gelatin is instant, then ten is enough.
2. Place cottage cheese, sour cream, vanilla, sugar and 2 bananas into a bowl. Grind until smooth or beat with a blender.
3. Melt the gelatin, which should swell well by this point. There is no need to heat it too much; it is enough to give it a liquid consistency so that the curds melt and it is easier for the products to combine.
4. Mix milk gelatin with curd mass, put in the refrigerator for 20 minutes.
5. Cut the reserved bananas into circles. You can additionally take strawberries and tangerine slices, depending on the time of year.
6. Take out the sour cream mixture, place it in small molds or bowls, and place fruit in the middle.
7. Place the dessert in the refrigerator again and leave for two hours.
Banana soufflé with cottage cheese and raisins
A very tasty soufflé made from ripe bananas, soft cottage cheese and large yellow raisins.
List of ingredients:
- Bananas – 3 pcs.
- Soft cottage cheese – 200 g.
- Chicken egg – 2 pcs.
- Yellow raisins – 50 g.
- Sugar – 70 g.
- Semolina – 70 g.
- White breadcrumbs – 50 g.
- Salt – a pinch.
- Butter – 50 g.
- Flavoring – sachet.
Cooking method:
- Puree the bananas and mix them with soft cottage cheese and semolina. Leave for 20-30 minutes so that the cereal absorbs moisture and swells.
- Beat chicken eggs into foam with flavoring and sugar. Steam the raisins and sort through.
- Mix together the banana base, raisins, and egg mixture. Add 2-3 tbsp. l. crackers.
- Preheat the oven and pans. Grease the baking dish with butter and sprinkle with breadcrumbs.
- Fill half the volume with soufflé dough and bake at 200 degrees for 20-30 minutes.
- Remove from molds after cooling completely.
Breakfast is a special meal, because not everyone develops an appetite so early, and often it is in the morning that we are most capricious in choosing food.
Today I offer an interesting way out of the situation. Let's prepare a cottage cheese banana soufflé for children and adult parents. Surely you will all like this breakfast.
Let's prepare all the necessary ingredients for the soufflé.
Ingredients:
- sweet curd – 150 grams
- banana – 1 glass
- granulated sugar - 2 tbsp. spoons - 1 tbsp. spoon
- egg – 1 pc.
- breadcrumbs
- semolina – 2 tbsp. spoons
- wheat flour – 1 tbsp. spoon
Banana soufflé from a steamer (curd)
A version of a simple dessert that is steamed. It can be given even to small children who are already familiar with all the ingredients of the soufflé. It is based on cottage cheese and eggs. You need to choose a dense banana, the pieces should not fall apart.
Ingredients
Preparation
1. Grind the yolks with cottage cheese and granulated sugar. Add semolina. You can add a little vanilla sugar for flavor. Stir and leave for 15 minutes.
2. Beat the whites until fluffy. Since they are sugar-free, this can be done very quickly.
3. Cut bananas into pieces and mix with cottage cheese.
4. Add the whipped whites and stir.
5. Place the future soufflé into small greased molds and place in a double boiler.
6. Cook for about 30 minutes.
Banana soufflé with chocolate
For this banana soufflé you will need good dark chocolate. It won't be very tasty with simple tiles.
Ingredients
• 1.5 tablespoons of starch (corn);
Preparation
1. Grease the molds, sprinkle with sugar, place on a baking sheet and put in the freezer.
2. Pour the milk into a saucepan, add sugar and starch, add the egg yolks, immediately pour in the chocolate cut into pieces, stir everything thoroughly.
3. Place the saucepan on the stove and cook until the chocolate dissolves and the mass thickens. You will get cream. Remove from heat.
4. Grind the banana and add to the cream.
5. Beat the whites until foamy, mix everything together.
6. Place the soufflé in chilled molds.
7. Bake in the oven for 10-12 minutes; when serving, you can sprinkle with cocoa or powdered sugar.
Banana soufflé - useful tips and tricks
• To prevent bananas from darkening, after peeling and cutting, you can sprinkle the pieces with lemon juice.
• If the soufflé turns out not very beautiful, the defects can easily be masked with grated chocolate, cocoa, powder, and fruit. Dessert will only get more interesting.
• If you need to prepare a festive soufflé for the children's table, then you can add food coloring to the mixture.
• Souffle molds are often sprinkled with sugar. You can use chopped nuts in the same way.
When mentioning the soufflé dessert, associations usually arise with something exquisite and, unfortunately, difficult to execute. However, this is not so, we suggest checking this out by preparing a tasty and healthy banana soufflé.
Description
This recipe is subtly reminiscent of cottage cheese casserole and banana muffins - but in total it turns out to be something new, more tender, soft, like a banana-curd cloud! Do you remember how we prepared the most delicate apple pudding that melts in your mouth? Now get acquainted with another dessert from the oven - soufflé (from the French soufflé). Cottage cheese-banana soufflé, like the aforementioned apple pudding, is suitable for children from 10 months. But adults will also love this dessert!
The soufflé has an airy, delicate structure created by whipped egg whites. The basic composition of the dessert also includes yolks and sour cream with aromatic additives: lemon, vanilla or, as in this recipe, banana.
True, I cooked it first, and then read that the whites need to be beaten separately. And yet, I poured semolina with a heap, or better, probably, without it - then the taste and texture will be even more delicate, my first soufflé turned out to be a bit dense. But it’s still tasty and healthy!
Try treating your kids to this interesting delicacy of banana-flavored cottage cheese... and topped with sour cream and jam! An ideal option for an afternoon snack, healthier than fried cheesecakes, easier than lazy dumplings and tastier than cottage cheese casserole!
Features of the dish
Souffles are light and airy desserts. Even the name is translated from French as “breath”. By the way, France is the birthplace of soufflé. The dish is prepared in the classic version from egg whites, which are beaten with sugar or powder. The composition often contains butter, cream, as well as fruits and berries. Banana soufflé is a delicate, “breathable” dish that goes well with coffee and tea, can be served for breakfast or an afternoon snack, and, with appropriate decoration, can even act as a holiday dessert.
Description of preparation:
The word soufflé itself is translated from French as breath.
That is, a good banana souffle should be breathable, soft and tender. Thanks to this soufflé, you can treat even the smallest children - it will not be difficult for them to chew and digest it.
However, this is the only way adult aunts and uncles gobble up banana soufflé with coffee and tea. Purpose: For children / For dessert / For a holiday table / Inexpensive Main ingredient: Fruit / Banana Dish: Baked goods / Desserts / Soufflé Geography of cuisine: French
Popular recipes
Let's start with a classic banana soufflé recipe. It requires a minimum of ingredients, and even a novice cook can handle its preparation. But if you add other components to this basic recipe, you can get new desserts every time.
Classic
To prepare you will need:
- 2 bananas;
- 3 chicken eggs;
- 1 tablespoon butter;
- 1 tablespoon lemon juice;
- 5 tablespoons of sugar;
- a pinch of salt (to emphasize the sweetness of the dish, balance the taste).
Eggs should be removed from the refrigerator first (an hour before cooking). In addition, you will need to separate the whites from the yolks. You only need one yolk. Wash, peel and mash the bananas into a puree. This is not difficult to do, but you need to approach the process responsibly - there should be no pieces of fruit in the puree. Add salt, lemon juice and yolk to the banana mixture. Mix everything thoroughly.
In a clean, dry bowl, beat the egg whites until white foam, without ceasing to beat the mass, add sugar and continue the process. The whites should form into stable peaks. They should be carefully mixed into the yolk-banana mixture. Baking pans should be greased with butter. If you are afraid that the dessert will burn, sprinkle with breadcrumbs or semolina. Silicone molds do not need to be lubricated with oil, except for the first use. Place the dough into the molds and bake at 180 C for 20-25 minutes. Carefully remove the finished soufflé from the mold.
With cottage cheese
This recipe is good because the cottage cheese in it gives a delicate creamy taste, but at the same time it is not felt at all in the finished dessert. This means that it is especially valuable if you want to feed a child (and an adult too) cottage cheese, but he does not like this fermented milk product.
You will need:
- 2-3 bananas;
- 150-200 g of cottage cheese;
- 1 tablespoon semolina;
- sugar;
- butter for greasing the pan;
- 2 tablespoons of sour cream.
The cottage cheese should be paste-like. If you only have coarse grains on hand, then grind it through a sieve 1-2 times. Peel the bananas and mash them into a puree and only after that it will become clear exactly how much cottage cheese is required. The fact is that these 2 ingredients are taken in approximately equal quantities. Mix cottage cheese with bananas, add sugar and sour cream. The mass should be airy. Now you need to evaluate its consistency and gradually add semolina. The latter may require a little more or less than indicated in the recipe.
Do not forget that after 10-15 minutes the cereal will swell and make the soufflé consistency denser.
If you are cooking for the first time, it is better to add half a tablespoon of semolina, knead the mixture and leave for a quarter of an hour. After a while, evaluate whether the dough is thick enough. If it’s a bit runny, add semolina; if it’s too thick, add a little banana puree or sour cream. Grease the molds with oil, pour the dough into them and place in a preheated oven. Bake for 15-20 minutes at 180 C.
For the cake
Using this recipe you can prepare a soufflé for a cake. All you need to do is bake regular sponge cakes (or buy ready-made ones), soak them in sweet tea, juice or syrup and place a banana soufflé between the cakes. It is better to use the same fruits, chocolate, and not too sweet cream as decoration.
Ingredients:
- 5 bananas;
- 1 cup of sugar;
- 1000 ml sour cream;
- 1 tablespoon freshly squeezed lemon juice;
- 20 g gelatin (small pack).
Pour gelatin with cold water and leave for 20-25 minutes. How to do this correctly and how much water to take is best read in the instructions on the package. Bananas need to be peeled and cut into slices, and to prevent them from darkening, sprinkle with lemon juice. Beat the sour cream with sugar and then heat the gelatin. It is better to do this in a water bath, without allowing the composition to boil. Otherwise, gelatin will lose its properties.
Combine the heated gelatin and sour cream, beat everything again to avoid the appearance of gelatin lumps.
Cut the cakes into cubes and place them on the bottom of a springform pan. Pour a quarter of sour cream on top of them, and banana slices on top. They will be buried in the cream, however, this is how it should be. On top is another layer of biscuit “cubes”. Similarly, you should alternate between sponge cake, cream and bananas until the ingredients run out. The top layer should be cream; it can be decorated with bananas. Now you need to put the form in the refrigerator, preferably overnight. Decorate the finished dessert with chocolate chips, syrup or coconut flakes.
Instructions:
Wash the banana (be sure to, even if it has a peel!), peel it.
Mash with a potato masher until it turns into banana puree.
We wipe the cottage cheese through a colander. If it is grainy or lumpy, then by all means; if pasty - optional. I pureed it because I decided that the soufflé needed the finest consistency!
Read also: What to serve with dumplings with potatoes
Add semolina (and/or) crackers to the banana-curd mixture and mix thoroughly.
In a separate plate, beat the egg with sugar with a mixer until a fluffy light yellow mass, I beat for about 3 minutes, gradually increasing the speed.
Pour the beaten egg into the curd mass and knead - carefully to maintain fluffiness, and thoroughly - until smooth.
Let's prepare the molds. I prepared two larger portions in ceramic bowls, and two smaller ones in silicone muffin tins. Ceramic or metal molds need to be well greased with softened butter and thoroughly sprinkled with semolina or crackers, but silicone molds do not need to be greased (except for the first use).
Place the curd and banana mixture into the molds and place in the oven.
Bake at 180C for 25-30 minutes, until the middle is set (check with a wooden skewer so that the raw curd mass does not stick to it), and the top is slightly browned, becoming light golden brown. You should place a fireproof dish or frying pan with water on the bottom of the oven to create a steam effect. Then the bottom of the soufflé will not burn.
We take the molds with the finished soufflé out of the oven, turn them over onto plates, cover them with a towel and wait. After five minutes, you can carefully remove the molds. If the molds are well greased and sprinkled, the soufflé is easy to get out. And it’s also easy to get out of the silicone ones - you can even turn them out completely.
Place the soufflé on saucers, pour over sour cream and jam - delicious with currants, raspberries, strawberries!
And treat yourself to a delicate banana dessert!
Adviсe
If you want a fluffy and airy soufflé, try not to open the oven while preparing the dessert. You definitely shouldn’t do this for the first 7-10 minutes. Despite the fact that the soufflé is delicious on its own, you can add syrups, toppings, and jam to it. One of the simple but tasty options for cream is sour cream whipped with powdered sugar. Bananas go well with citrus fruits, cherries, apricots, strawberries, and pineapple.
You can complement the dessert with nuts; almonds, cashews, walnuts, coconut, and pistachios are good in it.
A harmonious union is obtained by combining bananas with chocolate, cream, soft curd cheese, ice cream, and yogurt. When preparing banana soufflé, even if it is not indicated in the recipe, it is better to save lemon juice. You will need it to drizzle the mashed fruits. Otherwise, they will darken within a few minutes. This will not affect the taste or ability of the soufflé to rise, but will cause its unattractive appearance.
For the recipe for cottage cheese and banana soufflé, see the following video.
I wanted to pamper the children.
Curd and banana soufflé
Fans of cottage cheese casseroles will definitely love the unusual, tasty and very healthy muffins made from cottage cheese and bananas. This dessert is very similar to the European sweet soufflé, the only difference is that the soufflé is served in a cup or some other container, and the cake holds its shape on its own.
Read also: What to cook from milk quickly and tasty
Curd and banana soufflé is an amazingly delicious dessert that will appeal not only to children, but also to their parents. In addition, this is one of the few desserts that can be eaten by nursing mothers in the first months of a baby’s life. It is possible and even necessary. After all, cottage cheese is a whole storehouse of useful substances, the most valuable among which is calcium, which is so necessary for the child and mother in the first months. Banana is one of the few fruits that can be eaten by nursing mothers; it also has many beneficial vitamins and macroelements.
Banana soufflé according to this recipe turns out very tender and juicy. Quick baking at high temperature allows you to form a beautiful crust and retain maximum moisture inside. The soufflé has a rich banana taste and aroma, which gives it sophistication. Preparing the dessert takes very little time; using a blender, all ingredients are mixed in a matter of minutes, forming an ideal airy mass. Let’s immediately make a reservation that the ingredients need to be introduced gradually, only then the mass will turn out to be quite tender and airy.
Ingredients for making cottage cheese-banana soufflé:
- cottage cheese – 500 g
- bananas – 2 pcs.
- sugar – 3 tbsp.
- wheat flour – 5 tbsp.
- chicken eggs – 2 pcs.
Recipe for curd and banana soufflé:
Place half the cottage cheese in a blender bowl, break 2 eggs, and beat these ingredients at low speed. The cottage cheese will immediately become very soft and tender.
Cut bananas into thin slices.
Add chopped banana and sugar to the blender and grind the ingredients.
Add flour and beat again for a few seconds.
Add the rest of the cottage cheese to the blender bowl.
Bring the entire mass to a homogeneous state.
Place the banana curd mixture into silicone baking pans.
Preheat the oven to 200 degrees, place the workpiece in it for 30 minutes.
In the oven, the soufflé will increase significantly in volume, but will fall as it cools.
Read also: Charlotte with red currant recipe
Cool the finished cottage cheese-banana soufflé and remove from the mold.
