Zero-Point Banana Soufflé

Servings: 2–3
Points: 0 (using only zero-point WW ingredients)

Ingredients

• 2 ripe bananas

• 2 large egg whites

• ½ tsp vanilla extract (optional)

• Pinch of salt

• Non-stick cooking spray or a few drops of water for ramekins

• Optional zero-calorie sweetener (like stevia or monk fruit) – to taste

Instructions

1. Preheat oven:
   Preheat your oven to 375°F (190°C). Lightly grease two small ramekins with non-stick spray or a tiny bit of water.

2. Prepare bananas:
   Peel and mash the bananas in a bowl until smooth. You can leave small chunks for extra texture if you like.

3. Whip egg whites:
   In a clean, dry bowl, beat the egg whites with a pinch of salt until they form stiff peaks. This is crucial for a fluffy soufflé. Tip: Make sure no yolk gets in the whites.

4. Combine banana & egg whites:
   Gently fold the mashed bananas into the egg whites. Add vanilla extract and optional sweetener here. Use a spatula and fold carefully to keep the mixture airy.

5. Bake:
   Divide the mixture evenly into prepared ramekins. Bake for 12–15 minutes, or until the top is lightly golden and the soufflé has risen. Do not open the oven during baking — the rise is delicate!

6. Serve immediately:
   Soufflés start to deflate quickly. Serve hot with a sprinkle of cinnamon or a few fresh berries if desired.

✅ Tips & Tricks

• Ripe bananas: The riper, the sweeter. Overripe bananas work best.

• Egg whites: Make sure the bowl is grease-free; even a tiny bit of fat prevents stiff peaks.

• Folding: Use gentle folding, not stirring — preserves the airy texture.

• Serving: Soufflés collapse quickly, so plate them right out of the oven.

• Flavor variations: Add a pinch of cinnamon, nutmeg, or cocoa powder for different flavors.

❓ Q/A

Q1: Can I use frozen bananas?
A: Yes! Thaw them completely and drain excess water before mashing. Too much liquid can make the soufflé dense.

Q2: Can I make this ahead of time?
A: It’s best served fresh. You can prep the batter in advance, but bake right before serving for the airy texture.

Q3: Can I make it vegan?
A: Traditional soufflés rely on egg whites for structure. For a vegan version, you could experiment with aquafaba (chickpea water) whipped into peaks, but texture will differ slightly.

Q4: Can I add chocolate or toppings?
A: Keep it zero points by using cocoa powder (unsweetened) or fresh fruit. Avoid sugar or regular chocolate.