Banana souffle

Serve souffle immediately. It is delicious when it is hot. The souffle settles quickly enough, within 5-7 minutes. I tried it while it was hot and already cooled down - while it's hot it's much tastier and more airy. This dessert will primarily appeal to those who like baking with bananas. There are a lot of contradictory reviews on the Web: someone praises, someone on the contrary writes that the souffle does not like. Despite the fact that both of them love bananas as such. Baked in combination with sugar, the souffle turns out to be almost cloying and not everyone likes it. Therefore, focus on your tastes.

Maria

Recipe author

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Composition / ingredients

Servings:

Sugar

Butter

Egg whites

Bananas

Water

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 3 g

Fats 4 % 1 g

Carbohydrates 84 % 21 g

107 kcal

GI: 0 / 57 / 43

Step-by-step cooking

Cooking time: 40 min

Step 1:
Measure the ingredients. Bananas for souffle are better to take ripe, soft, fragrant and with a pronounced taste, because unripe bananas are almost tasteless and a souffle with them will also not be very successful.
Step 2:
Cook the syrup from sugar and water. Let it thicken and remove from the heat.
Step 3:
Beat bananas with a blender into a puree. Mix banana puree with hot syrup and cool.
Step 4:
Whisk the whites with salt into a strong foam.
Step 5:
Gently mix the whipped whites into the banana mass. You should get a fairly airy and fragrant homogeneous foam.
Step 6:
Grease the baking molds with butter and sprinkle with sugar. Arrange the banana mass into molds. Bake souffle at 200°With about 15 minutes. In the process of baking, do not open the door in any case. Bake until a golden crust appears on the surface.