Peanut Butter and Banana Chocolate Soufflé

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Makes: 8 servings
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All You Need

  • 0 Butter and sugar for coating ramekins
  • 3/4 cup (175 mL) smooth peanut butter
  • 2 tsps (10 mL) Club House Imitation Banana Extract
  • 1/3 cup (75 mL) milk
  • 4 tsps (20 mL) cocoa powder
  • 1/2 cup (125 mL) sugar, divided
  • 5 cups (1250 mL) eggs, separated


  1. Preheat oven to 400°F (200°C). Coat inside of 8 ramekins with butter and dust with sugar.

  2. In a saucepan over medium-low heat, melt peanut butter, add banana extract and keep warm.

  3. In a separate saucepan on medium-high heat, add milk and cocoa powder. Bring to a simmer.

  4. Using electric mixer, beat ¼ cup (50 mL) sugar with egg yolks until sugar is fully dissolved, approximately 3-4 minutes.

  5. In a separate bowl, using an electric mixer, whip egg whites to stiff peaks. Add remaining sugar and whip for 1 more minute.

  6. In a large bowl, combine peanut butter with the milk and cocoa powder mixture; add egg yolks and mix well.

  7. Fold egg whites gently into the mixture, being careful not to overwork it.

  8. Pour into prepared ramekins and bake for 12 minutes. Do NOT open the oven door while baking. Serve immediately.


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