I bought bananas this weekend, intending to make bananas foster french toast (and I still may!). But when it didn’t happen Saturday I started craving the bananas foster portion & thought that it might be just perfect in a souffle. And as luck would have it I just received a bunch of souffle ramekins for Christmas from my brother & his girlfriend. Thanks Rob & Alex! The souffle was fantastic! 🙂
As you can probably tell from the photo I needed to incorporate the egg whites a little more into the batter before baking but they were still delicious! There may have been too much egg white or maybe even the banana mixture was too thick to blend in. I’m not sure that I would change much because the flavors were spot on. It was my first time since culinary school making a souffle & I even remembered not to even think about touching the oven until the cooking time had passed. I have a habit of opening the oven door every 2 minutes since I can’t see into it. (Can’t wait for my new kitchen!!)
Anyway, I feel like I could ramble on forever today…hopefully that doesn’t mean I’m going to be overly chatty and annoy all of my coworkers around me. Even if I do, I can always just bring in cookies to win them over. (so easily pleased ;))
Bananas Foster Souffle
adapted from Judicial Peach
yields 3 souffles
2 tablespoons butter
2 tablespoons brown sugar
3 tablespoons granulated sugar
1 1/2 ripe bananas, chopped into small pieces
1/4 teaspoon cinnamon
1/2 tablespoon lemon juice
1 tablespoon gold rum
3 egg whites
pinch of salt
pinch of cream of tartar
Preheat the oven to 375 degrees. Generously butter 3 6-ounce ramekins, and dust the bottom and sides of the dish lightly with sugar. Place in the refrigerator until needed.
Brown the butter in a saucepan, over medium heat. Add 1 tablespoon of granulated sugar and the brown sugar, stirring constantly until the mixture becomes a dark brown, about 5-7 mins. Add the chopped bananas and stir until well coated, let cook another 2 mins.
Remove from the heat, stir in the cinnamon, lemon juice, and rum. Blend with an immersion blender until smooth. Allow the mixture to cool to room temperature.
In a mixing bowl, beat the egg whites on medium speed until foamy. Add the salt and cream of tartar, and continue beating until soft peaks form. Add 2 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form. Roughly 3-5 minutes.
With a rubber spatula, fold half of the egg whites into the banana mixture. Then fold in the remaining egg whites and mix well.
Fill each ramekin to just over the top, with a peak in the middle.
Bake the souffles for 15 to 20 minutes, until brown on top and firm. Serve immediately!