Banana Souffle
TOTAL TIME: Prep: 30 min. Bake: 25 min.
YIELD: 6 servings.
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
Ingredients
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4 large eggs, separated
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1 large egg white
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2 tablespoons butter
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1 cup mashed ripe bananas
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1/3 cup sugar
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1 tablespoon cornstarch
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1 tablespoon lemon juice
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1 tablespoon rum
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1/4 teaspoon grated lemon zest
Directions
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1.
Let egg whites stand at room temperature for 30 minutes. Coat a 1-1/2-qt. souffle dish with cooking spray; set aside.
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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 zest.
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3.
Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
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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.
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5.
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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