BANANA SOUFFLE
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
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 SOUFFLE
A light, fluffy banana souffle.
Provided by sugarandspite
Categories World Cuisine Recipes European French
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
- Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
- Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
- Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
- Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 22.4 g, Cholesterol 100.6 mg, Fat 5.7 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 67.5 mg, Sugar 14 g
BANANA-RUM SOUFFLE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Lightly butter the insides of 4 (1-cup) ramekins, then dust with sugar. Space them evenly on a baking sheet and put in the freezer.
- Put the bananas, brown sugar, lemon juice, and rum in a medium saucepan. Cook uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes. Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick puree, about 8 more minutes. Cool to room temperature.
- Position the oven rack in the lower third of the oven and preheat to 425 degrees F.
- Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy. Increase the speed to high, gradually pour in the 2 tablespoons sugar, and whip until the whites hold soft peaks. Fold a quarter of the whites into the banana mixture and then fold in the remaining whites. (Don't dally here; timing is everything with souffles. Whip, fold, and get the souffle in the oven without missing a beat.)
- Evenly divide the batter among the prepared ramekins. Bake the souffles until well puffed and golden, about 15 minutes. Dust with a light sprinkling of cocoa powder, if desired. Serve immediately.
Nutrition Facts : Calories 215 calorie, Fat 1 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 146 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 6 grams, Sugar 33 grams
BANANA SOUFFLES
Make and share this Banana Souffles recipe from Food.com.
Provided by Digigirl
Categories Dessert
Time 30m
Yield 4 souffles, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Spray four 1-cup ramekins with cooking spray (or brush with melted butter). Add 2 tablespoons of the sugar to 1 of the ramekins and rotate it to coat with sugar. Tap the excess sugar into another ramekin and repeat until all the ramekins are coated with sugar.
- In a food processor, puree bananas with lime juice, egg yolk and 2 tablespoons of sugar until smooth. Pour into a large bowl.
- In a stainless steel or glass bowl, beat egg whites with a pinch of salt until soft peaks form. Add the remaining 1 tablespoon of sugar and beat until firm and glossy.
- Using a rubber spatula, beat one-fourth of the beaten whites into the banana mixture, then gently fold in the remaining whites. Pour soufflé mixture into prepared ramekins and tap them lightly on a countertop.
- Set ramekins on a baking sheet and bake in the center of the oven for about 15 minutes, or until golden brown and risen.
- Serve at once.
Nutrition Facts : Calories 140.9, Fat 1.4, SaturatedFat 0.5, Cholesterol 52.5, Sodium 82.5, Carbohydrate 29.9, Fiber 1.6, Sugar 23.2, Protein 4
BANANA CHOCOLATE CHIP SOUFFLE
Steps:
- To make the Banana Base: in a medium saucepan, over a high heat, brown the butter. Add the sugars and continue to cook stirring constantly until caramel color, about 5 minutes. Add the chopped bananas and stir until well coated. Continue to cook for 2 minutes. Remove from heat and stir in the dark rum and lemon juice. Transfer mixture to a food processor and pulse until smooth. Transfer to a bowl and allow to cool to room temperature.
- Preheat the oven to 375 degrees F.
- Brush the inside of 6 (6-ounce) ramekins with softened butter and dust with sugar.
- To make the souffle: beat the egg whites on medium speed, in a mixer with the whip attachment, to soft peaks. With the motor running, add the sugar in a slow but steady stream. Continue to whip to medium stiff peaks. With a large rubber spatula, fold 1/2 of the meringue into the Banana Base. Add the finely chopped chocolate chips and fold in the remaining 1/2 of the meringue. Fill each prepared ramekin over the top with the souffle mixture. Bake the souffles for 12 minutes. Serve immediately.
HOT BANANA SOUFFLE
We were shown how to make this whilst on holiday Mauritius. Fabulously easy to make and goes well with hot chocolate sauce
Provided by surfnirvana
Time 20m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Preheat over to 200c/fan 170/gas 6
- Butter 3 individual ramekins then dust with sugar, by placing a tablespoon of sugar in each, and rolling it around the ramekin ensuring that it sticks to the bottom and sides. Shake off any excess.
- Mash the banana with 2 egg yolks until smooth - can be done in a liquidizer or processor.
- In a separate large, clean bowl, whisk the egg whites and caster sugar until firm
- Fold in the banana & egg yolk puree into the beaten egg whites
- Pour mixture into individual ramekins
- Cook in oven for 10 minutes, until risen and golden on top
- Serve with hot chocolate sauce and suggest to your guests to make a hole in the middle of the souffle and pouring in the chocolate sauce, then sit back and watch the wonder on your guests faces - they will love it!
WARM BANANA SOUFFLE
Make and share this Warm Banana Souffle recipe from Food.com.
Provided by ellie3763
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a medium-sized bowl, mash 1 large, ripe banana with a fork. Add 1 & 1/2 teaspoons fresh-squeezed lime (or lemon) juice and 1 teaspoon pure vanilla extract. Blend thoroughly and set aside.
- In a chilled bowl, whip 2 chilled egg whites to a soft peak stage.
- Gradually add 1 & 1/2 tablespoons confectioner's sugar to soft peaked egg whites. Continue whipping egg whites on high speed until stiff peaks form.
- Working in thirds, gradually (and gently) fold the stiffly beaten egg whites into the mashed banana until combined.
- Spoon souffle mixture into 2 or 3 individual ramekins prepared with non-stick cooking spray; divide evenly.
- Set filled ramekins on a cookie sheet (or jelly roll pan) and place in lower third of a preheated 450 degree F oven with upper rack removed.
- Turn on the oven's interior light and keep a close eye on your souffles. Resist the temptation to open the door during baking (to do so would risk the souffles falling prematurely). Bake for approximately 10-15 minutes.
- When souffles are done, remove from oven and dust with confectioner's sugar. Using a non-slip hot pad or thick, textured kitchen towel, remove ramekins to individual plates and serve immediately.
Nutrition Facts : Calories 108, Fat 0.3, SaturatedFat 0.1, Sodium 55.8, Carbohydrate 22.3, Fiber 1.8, Sugar 14.8, Protein 4.3
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BANANA SOUFFLéS RECIPE - ERIC RIPERT | FOOD & WINE
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- Preheat the oven to 400°. Brush four 1-cup ramekins with melted butter. Add 2 tablespoons of the sugar to 1 of the ramekins and rotate it to coat with sugar. Tap the excess sugar into another ramekin and repeat until all the ramekins are coated with sugar.
- In a food processor, puree the bananas with the lime juice, egg yolk and 2 tablespoons of the sugar until smooth. Scrape the banana mixture into a large bowl.
- In a medium stainless steel bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining 1 tablespoon of sugar and beat until firm and glossy. Using a rubber spatula, beat one-fourth of the beaten whites into the banana mixture, then gently fold in the remaining whites. Spoon the soufflé mixture into the prepared ramekins and tap them lightly on a countertop. Transfer the soufflés to a baking sheet and bake in the center of the oven for about 15 minutes, or until golden brown and risen. Serve at once.
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