adventures in the kitchen
Wednesday, May 7, 2008 Banana Rum Souffle

Hey all! This is Page again. I made this souffle last night and Rob and I really enjoyed it, so I thought I would pass the recipe along. It came from F**dnetwork.com and was listed in their healthy eating topics. Soooo, I just had to try it!



1 teaspoon softened unsalted butter
2 tablespoons granulated sugar, plus additional for dusting
3 large ripe bananas, peeled and sliced
1/4 cup dark brown sugar
Juice of 1/2 lemon
2 tablespoons dark rum
5 large egg whites
Pinch fine salt
Cocoa powder for dusting, optional

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.

Copyright 2005 Television Food Network, G.P. All rights reserved.


Nutrition Information
Nutritional Analysis per serving Calories 231
Fat 1 gram Saturated Fat 1 gram
Carbohydrates 50 grams Fiber 3 grams
Protein 6 grams

Things I would do differently next time would be to reduce the egg whites from 5 to 4 because I had a little too much. Also, I think I would plate it instead of leaving it in the ramekin and then sprinkle the powdered cocoa over it and serve with a scoop of vanilla ice cream, like bananas foster.

Hope you like it!
Posted by Page :: 1:38 PM :: 1 comments

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