Contributed by Catsrecipes Y-Group
- From Food Network Kitchens
- 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
- 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 purée, about 8 more minutes. Cool to room temperature.
- Position the oven rack in the lower third of the oven and preheat to 425 °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 soufflés. Whip, fold, and get the souffle in the oven without missing a beat.)
- Evenly divide the batter among the prepared ramekins.
- Bake the soufflés until well puffed and golden, about 15 minutes.
- Dust with a light sprinkling of cocoa powder, if desired.
- Serve immediately.
Nutrition Information Edit
- Nutritional Analysis per serving Calories 231
- Fat 1 gram Saturated Fat 1 gram
- Carbohydrates 50 grams Fiber 3 grams
- Protein 6 grams
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