Wednesday, November 14, 2012

Banana Soufflé Recipe

I wanted to share with you all, one of my easiest (and definitely one of my favorite) recipe:
The original version of this recipe appeared in the January issue of Redbook magazine, and was first published in Perfect Light Desserts by Nick Malgieri and David Joachim.

Makes 4-6oz. souffles. 
2 large ripe bananas
5 tbs. sugar, divided, plus extra for coating soufflé dishes
2 tbs. water
¼ tsp. ground cinnamon
3 large egg whites
¼ tsp. salt

Preheat oven to 400 degrees. Puree the bananas in a blender or food processor. In a small saucepan over medium heat, combine the 4 tbs. sugar and water. Bring to a boil, stirring occasionally, until sugar dissolves completely. Cook without stirring for an additional minute until mixture thickens slightly. Slowly stir in the banana puree and cook until mixture reaches a full boil. Remove from heat and stir in the cinnamon. Allow mixture to cool slightly in the refrigerator while you prepare the ramekins.

Spray 4-6oz. ramekins with nonstick cooking spray and sprinkle sugar all over the bottom and sides. Spin ramekins around to coat completely and shake out any excess sugar.

Put the egg whites and salt in a large bowl and beat with an electric mixer on medium speed until white and foamy. Add the remaining 1 tbs. sugar and continue to beat, increasing the speed to medium-high, until stiff peaks form.

Gently fold about one-third of the egg whites into the banana mixture. Continue to fold in the remaining egg whites. Divide soufflé mixture evenly among the prepared ramekins and place them on a baking sheet. Bake for 14-16 minutes, or until tops have risen and browned lightly. Serve immediately.

So good, and so simple. Quick and easy. Enjoy.


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