Banana Chocolate Chip Souffle

By Hklbrries

A perfect use for leftover brown bananas. Try it with warm caramel sauce.

Ingredients

• 2 tbsp butter, cut into 1-inch pieces
• 1/3 cup firmly packed light brown sugar
• 1/2 cup, plus 1 tsp, granulated sugar, divided
• 1/2 pound ripe bananas (about 3), chopped into 1/2-inch pieces
• 2 tbsp dark rum
• 8 egg whites
• 1/2 tsp cream of tartar
• 4 ounces semisweet chocolate chips
• Powdered sugar (optional)

Details

Servings 4
Adapted from relishmag.com

Preparation

Step 1

Melt butter in a large heavy skillet over medium-high heat. Cook until butter browns, about 3 minutes. Add brown sugar and 1/4 cup granulated sugar; cook about 2 minutes, stirring constantly, until bubbly.

Add bananas and cook 3 minutes. Remove from heat and stir in rum. (Take care: rum is flammable). Return to low heat and cook 3 minutes, stirring constantly, or until most of the liquid has evaporated.

Remove from heat. Spoon into a blender or food processor and process until smooth. Pour into a bowl and refrigerate until cool.

Preheat oven to 375 F.

Lightly butter four 8-ounce ramekins and sprinkle each with 1/4 tsp sugar. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add 1/4 cup granulated sugar; beat until medium-stiff peaks form.

Pour chilled banana mixture into a large bowl. Add chocolate chips. Fold in egg whites. Spoon into baking dishes, piling mixture above the rims. Bake 15 to 18 minutes. Dust with powdered sugar if using.

Nutrition Information:
Per serving
440 calories
15 g fat
15 mg cholesterol
9 g protein
74 g carbohydrates
4 g fiber
150 mg sodium