Banana Souffle Recipe
Banana Souffle Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 4 eggs, separated
  • 1 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 peel

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 peel.
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. Yield: 6 servings.
Originally published as Banana Souffle in Healthy Cooking December/January 2012, p94

Nutritional 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.

  • 4 eggs, separated
  • 1 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 peel
  1. Let egg whites stand at room temperature for 30 minutes. Coat a 1-1/2-qt. souffle dish with cooking spray; set aside.
  2. 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 peel.
  3. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
  4. 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.
  5. Bake at 350° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 6 servings.
Originally published as Banana Souffle in Healthy Cooking December/January 2012, p94

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MY REVIEW
Pickeygirl User ID: 5543541 196754
Reviewed Jan. 22, 2012

"I liked these; they were light and fluffy. I used egg substitute and put some chocolate chips in the middle before cooking. I would make them again, but probably use egg yolks next time for a richer flavor. Tasted like a light version of banana bread."

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