Banana-Rum Soufflé

From Food Network Kitchens

Ingredients
dusting
 * 1 teaspoon softened unsalted butter
 * 2 tablespoons granulated sugar, plus additional for
 * 3 large ripe bananas, peeled and sliced
 * 1/4 cup dark brown sugar
 * Juice of 1/2 lemon
 * 2 tablespoons dark rum
 * 5 large egg whites
 * Pinch fine salt
 * Cocoa powder for dusting, optional

Directions
Lightly butter the insides of 4 (1-cup) ramekins, then dust with sugar. Space them evenly on a baking sheet and put in the freezer.

Put the bananas, brown sugar, lemon juice, and rum in a medium saucepan. Cook uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes. Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick puree, about 8 more minutes. Cool to room temperature.

Position the oven rack in the lower third of the oven and preheat to 425 degrees F.

Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy. Increase the speed to high, gradually pour in the 2 tablespoons sugar, and whip until the whites hold soft peaks. Fold a quarter of the whites into the banana mixture and then fold in the remaining whites. (Don't dally here; timing is everything with souffles. Whip, fold, and get the souffle in the oven without missing a beat.) Evenly divide the batter among the prepared ramekins. Bake the souffles until well puffed and golden, about 15 minutes. Dust with a light sprinkling of cocoa powder, if desired. Serve immediately.

Nutrition Information

 * Nutritional Analysis per serving Calories 231
 * Fat 1 gram Saturated Fat 1 gram
 * Carbohydrates 50 grams Fiber 3 grams
 * Protein 6 grams

Contributed by

 * Catsrecipes Y-Group