Banana Souffle Recipes
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
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!
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- Preheat the oven to 200°C/fan180°C/gas 6 and place a baking sheet in the oven to heat up. Prepare 8 x 150ml ramekins by using a pastry brush to brush inside the ramekins with softened butter. Use upward strokes, from the base to the rim of the ramekin: this will help the soufflés to rise evenly. Scatter the ramekins with caster sugar and chill.
- Heat the milk in a saucepan with the vanilla pod and seeds until it just reaches boiling point. Remove the pan from the heat, discard the vanilla pod and set the pan aside.
- Meanwhile, in a bowl, beat the egg yolks with 50g of the caster sugar until pale and fluffy. Sift in the flours and stir well. Gradually add the hot milk and whisk until combined.
- Put the banana and rum in a small blender and blend until it forms a fine purée, then stir into the egg mix.
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- For the gel, place the Kiwifruit (150 gram), Granulated Sugar (50 gram), and Water (100 milliliter) into a saucepan. Bring to the boil and stir occasionally. Take off the heat and carefully place into a small blender and blitz until smooth and glossy. Pass through a sieve and leave aside until needed.
- Place a baking sheet in the oven to heat up. Evenly grease 4 ramekins with the Unsalted Butter (1 tablespoon), then coat the inside of each with a layer of Granulated Sugar (4 teaspoon).
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Total Time 55 minsCalories 177 per serving
- Preheat the oven to 350 degrees F. Grease a 1 1/2-quart souffle dish with the butter; sprinkle with 1 tablespoon of the granulated sugar. Set aside.
- Separate the eggs, reserving 2 of the egg yolks for another use. In a large bowl, whisk together the remaining 2 egg yolks and the cinnamon until thickened and smooth. Add the mashed bananas, stirring gently to combine; set aside.
- In a medium bowl, combine the egg whites and cream of tartar. With clean beaters, beat the egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the remaining 3 tablespoons granulated sugar. Continue beating until stiff peaks form (tips stand straight). Gently fold half of the beaten egg whites into the banana mixture. Fold in the remaining egg whites until no white streaks remain. Transfer to the prepared souffle dish.
- Bake about 30 minutes or until puffed and a knife inserted near the center comes out clean. Serve immediately. Divide into four servings; drizzle with chocolate syrup and dust with powdered sugar.
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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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- Preheat oven to 350 degrees F. Lightly oil six 6-ounce (3/4-cup) individual souffle dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.
- Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.
- Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.
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