Microwave Banana-Cinnamon Soufflés

Microwave banana-cinnamon soufflés are soft individual egg dishes made for a quick breakfast or warm dessert. They differ from the site’s oven-baked banana soufflés: the eggs are whisked whole, a little oat flour steadies the banana mixture, and each ramekin cooks separately in the microwave. The result is tender and custard-like rather than tall and airy.

Recipe at a glance

• Yield: 2 individual soufflés
• Prep time: 8 minutes
• Microwave time: about 1 1/2–2 minutes per ramekin
• Equipment: two 8-ounce microwave-safe ramekins, bowl, fork or whisk, small blender or potato masher, instant-read thermometer, and microwave-safe plate

Ingredients

• 1 large very ripe banana, peeled (about 120 g)
• 2 large eggs
• 1 tablespoon finely ground oat flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of fine salt
• Nonstick cooking spray

Method

1. Lightly coat the two ramekins with nonstick spray and set one at a time on a microwave-safe plate.
2. Mash the banana until nearly smooth. Whisk in the eggs, oat flour, cinnamon, vanilla, and salt until no streaks of egg white remain. A blender may be used for 10–15 seconds, but do not whip in a large cap of foam.
3. Divide the mixture evenly between the ramekins, filling each no more than two-thirds full. Let the mixture stand for 2 minutes so the oat flour begins absorbing moisture.
4. Microwave the first ramekin on High for 60 seconds. Rotate it a half turn, then continue in 15-second intervals until the edges are set and the center jiggles slightly rather than flowing.
5. Check the center with an instant-read thermometer; an egg dish must reach 160°F (71°C). If needed, cook for another 10–15 seconds and check again. Repeat with the second ramekin.
6. Rest for 1 minute before serving. The ramekin and banana mixture will be hot even if the surface looks matte.

Microwave cues

Microwave power varies widely, so time is a guide rather than the endpoint. A 1,000-watt microwave may finish sooner than a lower-powered model. Cooking the ramekins separately produces more predictable centers. The mixture will rise during cooking and settle slightly during the rest; that is normal for this whole-egg version.

Troubleshooting and substitutions

A rubbery texture indicates excessive cooking. Use short final intervals and stop at 160°F. A watery base usually comes from an oversized banana; use the peeled weight. Finely ground rolled oats can replace packaged oat flour. Nutmeg or pumpkin-pie spice can replace half the cinnamon. Do not substitute unpasteurized liquid egg products; use shell eggs or a product labeled suitable for cooking.

Storage

These are best served immediately. Refrigerate leftovers within 2 hours and use within 2 days. Reheat to 165°F (74°C) in short microwave intervals. The texture will be firmer after chilling and reheating. The existing low-resolution image contains overlaid social-style text, so it should be removed rather than reused.