Description Edit

Contributed by Catsrecipes Y-Group

  • From Food Network Kitchens

Ingredients Edit

Directions Edit

  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 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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