Banana Soufflé

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.

Banana Soufflé

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  • Prep Time


  • Total Time


  • Servings



  • 4

    eggs, separated

  • 1

    egg white

  • 2

    Tbsp. butter

  • 1

    cup mashed ripe bananas

  • cup .sugar

  • 1

    Tbsp. cornstarch

  • 1

    Tbsp. lemon juice

  • 1

    Tbsp. rum

  • ¼

    tsp. 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. S- Bake at 350 degrees for 25~30 minutes or until the top is puffed and center appears set. Serve immediately. Nutrition Facts: 1 serving equals 168 calories, 7 g fat (3 g saturated fat), 151 mg cholesterol, 83 mg sodium, 21 g carbohydrate, l g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit


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