Ingredients:

  • 1 tbsp Unsalted butter, softened
  • 2 tbsp Granulated sugar, for coating
  • 1/2 cup Very ripe banana, mashed/pureed
  • 3 oz Bittersweet chocolate (60% cacao), finely chopped
  • 2 Large egg yolks, room temperature
  • 1/2 tsp Pure vanilla extract
  • 1/4 tsp Espresso powder
  • 1 pinch Fine sea salt
  • 3 Large egg whites, room temperature
  • 1/4 tsp Cream of tartar
  • 3 tbsp Granulated sugar

Instructions:

  1. Preheat your oven to 375°F (190°C). Use a pastry brush to apply softened butter to the inside of 4 (6-ounce) ramekins using vertical strokes. Add sugar to the ramekin, swirl to coat every inch, and tap out the excess.
  2. Using a double boiler or a microwave in 20-second bursts, melt the chopped bittersweet chocolate until smooth. Stir in the mashed banana puree, egg yolks, vanilla, espresso powder, and salt until the mixture is glossy and thick.
  3. In a clean, grease-free bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the 3 tablespoons of sugar while increasing speed until stiff, glossy peaks form.
  4. Gently fold one-third of the egg whites into the chocolate-banana base to lighten the mixture. Carefully fold in the remaining egg whites in two batches using a silicone spatula, being careful not to deflate the air bubbles.
  5. Divide the batter evenly among the prepared ramekins. Run your thumb around the inside rim of each dish to create a 'channel' (this helps the souffle rise straight up). Bake for 12–15 minutes until risen and the centers are slightly wobbly. Serve immediately.