Banana Souffle

Not much flavor and needs to be sweeter.

Banana Souffle

Adapted from http://abloggablelife.typepad.com/recipes/2011/02/dessert-of-the-gods-recipe-warm-banana-souffle.html

Yield: 2-3 individual servings

2-3 ramekins (reserving the 3rd ramekin for overflow)

Unsalted butter for greasing ramekins

1 large, ripe banana

1 ½ teaspoons fresh-squeezed lime or lemon juice

1 teaspoon pure vanilla extract

2 large egg whites

1 ½ tablespoons sugar

Powdered sugar for dusting

Preheat oven to 450 degrees F. Set racks: you'll be baking these in the lower 1/3 of your oven.

In a medium-sized bowl, mash 1 large, ripe banana with a fork. Add 1 ½ teaspoons fresh-squeezed lemon juice and 1 teaspoon pure vanilla extract; blend thoroughly and set aside. In a clean, chilled bowl using an electric mixer, whip 2 chilled egg whites to a soft peak stage. Gradually add 1 ½ tablespoons sugar and continue whipping egg whites on high speed until stiff peaks form.

Working in thirds, gently fold the stiffly beaten egg whites into the mashed banana until combined. Spoon souffle mixture into ramekins that are lightly greased with butter, dividing mixture evenly. While some recipes suggest filling the ramekins just short of the top, I suggest filling the ramekins right to the top. Set filled ramekins on a cookie sheet (or jelly roll pan) lined with parchment paper for easy clean-up, and place in lower third of a preheated 450 degree F oven with upper rack removed (which gives souffles room to rise). Turn on the oven's interior light and keep a close eye on your souffles. Resist the temptation to open the door during baking (to do so would risk the souffles falling prematurely). Bake for approximately 10-15 minutes. Trust your instincts and judge doneness by rise and top browning evenly, in addition to baking time.

When souffles are properly cooked, remove from oven and dust with confectioner's sugar. Using a non-slip hot pad or thick, textured kitchen towel, remove ramekins to individual plates and serve immediately.