This pretty, golden-topped puff is so easy to whip up, but looks like you really fussed. Lightly laced with rum, the moist, tender, banana-rich souffle makes that perfect “little something” to wrap up any holiday dinner. —Crystal Jo Bruns, Iliff, Colorado
Banana Souffle
Banana Souffle
Prep Time
30 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 4 large eggs, separated
- 1 large egg white
- 2 tablespoons butter
- 1 cup mashed ripe bananas
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon rum
- 1/4 teaspoon grated lemon zest
Directions
- Let egg whites stand at room temperature for 30 minutes. Coat a 1-1/2-qt. souffle dish with cooking spray; set aside.
- In a small saucepan over medium heat, melt butter. Stir in the bananas, sugar and cornstarch until blended. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl; stir in lemon juice, rum and lemon zest.
- Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
- In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into banana mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
- Bake at 350° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately.
Nutrition Facts
1 serving: 168 calories, 7g fat (3g saturated fat), 151mg cholesterol, 83mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.
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