I inevitably end up with overripe bananas at the end of the week. Best way to eat overripe bananas? In banana souffle!
I’ve been making this souffle for over a year now–it’s very easy and quick to make, and so wonderfully light and fluffy. Perfect for a Friday night at the end of a long week.
Based on sugarandspite’s recipe on Allrecipes.com.
2 egg whites
1 egg yolk
teaspoon vanilla extract
teaspoon grated fresh ginger root
1 pinch salt
a bit of vegetable cooking oil
a bit of white sugar
- Preheat oven to 400 degrees. Brush 2 1-cup ramekins with vegetable cooking oil, and sprinkle the insides of the ramekins with sugar.
- Beat egg whites and salt until soft peaks form.
- Mash bananas and mix well with egg yolk, vanilla extract, and ginger.
- Mix 1/4 of beaten egg whites into banana mixture until fully incorporated. Gently fold in remaining egg whites. Take care to keep as much air in the mixture as possible.
- Scoop into prepared ramekins. Bake for 15 minutes, or until souffles have puffed up above the ramekins and tops are browned. Garnish with sweetened cocoa powder.
Yield: 2 souffles
Tips for making souffles:
- Allow the egg whites to warm to room temperature before beating. Separate from the yolks while still cold.
- Fold in egg whites by cutting the egg whites in half, gently turning half of the mixture over onto the other half, and repeating the motion. Do not stir. Work only enough to incorporate the egg whites. Never use an electric mixer for this step.
- Do not fill the ramekin all the way. Leave at least 2 cm of space to the top of the ramekin. (Otherwise, the souffle will just spill over immediately.)
- Once the ramekin has been filled, shape the mixture into a dome/pyramid shape.
- Place the souffle towards the bottom of the oven, and remove all oven racks above it. Some suggest placing the souffle on the very bottom of the oven, but I haven’t found that to be necessary.
- If you want to be really hardcore, check out Madame Saint-Ange’s instructions.