Banana-Rum Soufflé

Description
Contributed by Catsrecipes Y-Group
 * From Food Network Kitchens

Ingredients

 * 1 teaspoon softened unsalted butter
 * 2 tablespoons granulated sugar, plus additional for dusting
 * 3 large ripe bananas, peeled and sliced
 * ¼ cup dark brown sugar
 * Juice of ½ lemon
 * 2 tablespoons dark rum
 * 5 large egg whites
 * Pinch fine salt
 * Cocoa powder for dusting, optional

Directions

 * 1) 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.
 * 2) 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.
 * 3) Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick purée, about 8 more minutes. Cool to room temperature.
 * 4) Position the oven rack in the lower third of the oven and preheat to 425 °F.
 * 5) 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.
 * 6) 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 soufflés. Whip, fold, and get the souffle in the oven without missing a beat.)
 * 7) Evenly divide the batter among the prepared ramekins.
 * 8) Bake the soufflés until well puffed and golden, about 15 minutes.
 * 9) Dust with a light sprinkling of cocoa powder, if desired.
 * 10) 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