Banana Sole Recipes

BANANA SOUFFLE

Banana Souffle image

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

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 9

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

Steps:

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 : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 151mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

BANANA SOLE

Banana Sole image

This lovely summer dish has a magical flavor combination of filet of Sole, bananas and lemon sauce. Easy to prepare and you can substitute any other mild flavored seafood.

Provided by inotes

Categories < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb fillet of sole
2 bananas
2 eggs
1/4 cup flour
1 tablespoon parsley
2 tablespoons oil (for frying)
2 teaspoons shallots or 2 teaspoons onions
1 lemon, juice of
1 cup chicken stock
1 tablespoon cornstarch
1/4 cup white wine

Steps:

Slice bananas lengthwise.
Remove bones from fish if needed.
Heat oil on medium-high heat.
Dredge fish in flour and shake off excess, then dip in eggs.
Place battered fish in hot oil. Flip when ready.
Remove from pan when cooked and keep warm on a plate.
Repeat the same process with the bananas, flour, egg and cook.
Sauce.
This is a basic Francese Sauce.
Saute shallots in oil until soft.
Add white wine and lemon juice and let reduce by 1/4.
Add chicken stock and bring to boil, then reduce to a simmer.
Mix cornstarch with about a 1/4 cup of water.
Slowly add starch mixture to sauce and stir. Add more until desired thickness is reached.
Serve over a bed of rice and top with parsley.

Nutrition Facts : Calories 524.1, Fat 22.6, SaturatedFat 4.4, Cholesterol 240.8, Sodium 584.1, Carbohydrate 50.2, Fiber 3.7, Sugar 17.5, Protein 26.6

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