| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon softened unsalted butter
- 2 tablespoons granulated sugar, plus additional for dusting
- 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
Instructions
- 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 Facts
| Calories | 215 calorie |
| Total Fat | 1 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 3 milligrams |
| Sodium | 146 milligrams |
| Carbohydrates | 44 grams |
| Dietary Fiber | 3 grams |
| Protein | 6 grams |
| Sugar | 33 grams |
Reviews
This is very light and tasty, and a great way to get rid of bananas that are about to go bad. Very sweet already from the bananas, so don’t overdue the sugar. Would be great with ice cream!
Extremely sweet and easy to make is good to try it I’ll give it a four out of five.
The directions were very easy to follow and the ingredients were already in my house!! The overall result was great! It tastes great, and if it was your first souffle ever, like me, it was soo easy and tasty!! totally recomend it if you are looking for a dessert that can be made in like 30 mins!
It was a little too sweet, and it got harder and harder to eat as I got to the end. My husband just wouldn’t eat it after the first two bites. I was expecting more. I got through it because I knew it was good for me, but I won’t make it again unless I can modify it substantially.
wasn’t realyy what I was expecting
I’ve never had souffle before this recipe, so I don’t have anything to compare it to. After making this recipe, I don’t think I’d ever make/eat another souffle.
Wow! This was delicious! I served this for my in-laws and it was a hit! Very easy to prepare. I probably could have served 5 instead of 4. Would totally make this again, and again!
This souffle doesn’t quite taste like a “real” souffle since it doesn’t have the “custardy” type ingredients (i.e. no egg yolks, milk cream or other such ingredients). However, since it was so easy to make and it still tastes great I give it 5 stars anyway.
This recipe is great over vanilla ice cream, an excellent after dinner dessert!