Ya’ll.
We’ve been grain free this week (we usually do this for a stretch each January to jump-start our health for the new year–read about why and how we do it here) and I’ve been getting creative in the kitchen.
Sometimes this is a recipe for my husband to raise one eyebrow and order Chinese take out.
Sometimes we are pleasantly surprised.
I posted this picture of our breakfast to Instagram the other day, and people are demanding (demanding!) the recipe for what I dubbed the “Banana Split Souffle”.
I’m only too glad to oblige.
Especially if doing so gives me an excuse to enthrall ya’ll with cute pictures of my kids happily eating food I prepare. {I believe in celebrating every occurrence of this phenomenon.}
Souffles are by far our favorite way to eat eggs–and this one raised the bar. It was pouffy and light and magnificent (as a souffle should be), yet satisfying as a brownie.
It’s a glorious way to eat your eggs.
Gluten Free Banana Split Souffle
1. Preheat oven to 350.
2. Put 2 T. butter in the bottom of a deep-dish casserole or a 9×13 dish and place in oven to melt the butter.
3. Meanwhile, separate 8 eggs.
(If you don’t like separating eggs, I just totally scared you away from this recipe. If you do like separating eggs, {as I do} I just made your day. You’re welcome.}
Drip the egg whites straight into the bowl of your stand mixer, or another large mixing bowl. Plop the egg yolks right into your blender. (I’m trying to save you dishes here.)
4. Whip the egg whites till stiff.
5. Add to the egg yolks:
1/3 c. peanut butter
3 T. cocoa powder
2 T. honey
2 ripe bananas
1/4 t. salt
Blend this mixture till smooth.
6. Gently fold egg yolk mixture into egg whites.
Folding means slowly incorporating so that you are not beating all the whipped air out of the egg yolks. I use a wide rubber spatula for this step. Don’t worry if this sounds too technical–if you mess this up, your souffle will still be delish. Just not as puffy.
Mix until you don’t see any more white clumps of beaten egg white, and the batter is smooth and uniformly brown.
7. Pour into the melted butter in your pan and bake at 350 for 25 min. for a deep dish, and 20 for a wider, shallower 9×13. It’s done when you jiggle the pan, and the souffle doesn’t wiggle in the middle.
It’s kinda hard to take a picture of something so black and rich and chocolately. Oh well, you get the point. We devoured it. Except for Jeremy. He doesn’t like chocolate. Poor guy.
Now all they talk about is souffles. Even Seth (3 1/2) is sounding all gourmet, asking me to make ‘slooflay’. They want me to try a blueberry souffle next. Wish me luck.
Want more breakfast ideas? My book, Real Fast Food, includes our favorite, cheesy Scrambled Egg Casserole (gluten free), Soaked Oatmeal, and Best Breakfast Smoothie!
Does this re-heat well? I would like to make this on a Sunday and then feed my kids breakfast with it all week.
Hi Trina,
Can you taste the peanut butter in this? My kid hates PB, so I’ll just try one of your other high-protein recipes if so. This looks delicious!
Thanks,
Lara
Yes, Lara–you can taste the peanut butter…if that’s not your thing, you can replace with a scoop of high quality protein powder, or perhaps another nutbutter like almond?
How many servings is this? Also, did you use dark cocoa? I just made this and it is a lot lighter than yours.
It’s about 6 servings, and I may have used dark cocoa–I don’t remember! I used either with success.
Made this tonight!!! Waiting for it to cool down! Can’t wait to try it! Thanks Trina!
Yeah! Hope you like it! 😉
This looks really good! Do you have a grain free menu plan anywhere I could see? We’ve never gone grain free- but I’d love to incorporate more recipes like these in our diet so we can cut down on the grains we do eat. I’d also love to try it for a week or two just to see what happens. Thanks!
Chelsea, I do have a list of what we ate for an entire week here–
(not all the meal ideas include links to recipes, but if you google them, you’ll find ’em! ;))
We try to do at least one grain free meal a day–yesterday it was squash peanut butter pancakes for lunch. The kids love ’em!
This looks quite yum, and I think we might need to try it!
It works for us because if we have chocolate any later in the day, it affects naps and bedtimes (I think my kids inherited my hyper sensitivity to caffeine!) We believe in Chocolate for breakfast!!!
Thank you for sharing. I am always on the look out for a easy gluten/grain free recipe, that is good!!
You’re welcome, Jennifer!
Sounds yummy! I think we might try it. Thanks for the recipe and the cute picture. He’s really grown since I saw him.
Oh, Gayl, he has! You should here him talk…my most verbal child yet. He pronounces chocolate “chocklick”, which I think is a great variation! 😉