Warm Banana Souffle Food

BANANA-RUM SOUFFLE

Steps:

• Lightly butter the insides of 4 (1-cup) ramekins, then dust with sugar. Space them evenly on a baking sheet and put in the freezer.
• Put the bananas, brown sugar, lemon juice, and rum in a medium saucepan. Cook uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes. Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick puree, about 8 more minutes. Cool to room temperature.
• Position the oven rack in the lower third of the oven and preheat to 425 degrees F.
• Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy. Increase the speed to high, gradually pour in the 2 tablespoons sugar, and whip until the whites hold soft peaks. Fold a quarter of the whites into the banana mixture and then fold in the remaining whites. (Don't dally here; timing is everything with souffles. Whip, fold, and get the souffle in the oven without missing a beat.)
• Evenly divide the batter among the prepared ramekins. Bake the souffles until well puffed and golden, about 15 minutes. Dust with a light sprinkling of cocoa powder, if desired. Serve immediately.

BANANA SOUFFLES

Steps:

• Preheat oven to 400°. Spray four 1-cup ramekins with cooking spray (or brush 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 bananas with lime juice, egg yolk and 2 tablespoons of sugar until smooth. Pour into a large bowl.
• In a stainless steel or glass bowl, beat 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. Pour soufflé mixture into prepared ramekins and tap them lightly on a countertop.
• Set ramekins on a baking sheet and bake in the center of the oven for about 15 minutes, or until golden brown and risen.
• Serve at once.

BANANA SOUFFLE

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.

BANANA SOUFFLE

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.

HOT BANANA SOUFFLE

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!

BANANA SOUFFLéS

Steps:

• Position an oven rack in the upper third of the oven and preheat the oven to 400°F (200°C). Butter four 4-ounce (125-ml) ramekins or soufflé molds. Pour some sugar into each and tilt the ramekin to coat the sides; gently tap out any excess. Set the ramekins on a baking sheet.
• To make the soufflé base, in a large bowl, thoroughly mix together the mashed bananas, rum, lemon juice, and pastry cream.
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk together the egg whites and salt on low speed until frothy. Increase the speed to high, gradually add the 2 tablespoons (30 g) sugar, and continue whisking until the whites form shiny, stiff peaks.
• Fold one-quarter of the whipped egg whites into the soufflé base, then gently fold in the remaining whites, taking care not to deflate them. A few streaks of egg whites are preferable to an overfolded and deflated soufflé mixture.
• Divide the soufflé mixture evenly among the prepared ramekins, filling each to just below the rim, then sprinkle with a light, even dusting of sugar. Bake until the tops are nicely browned and the soufflés quiver softly when gently nudged, about 10 minutes.
• Serve the soufflés right away.
• Pass a pitcher of Bittersweet Chocolate Sauce (page 243) or Raspberry Sauce (page 246) at the table for pouring into the soufflés.
• The soufflé mixture, once divided among the ramekins, can stand at room temperature for up to 1 hour before baking.
• You can make a less rich version of these soufflés (that also happens to be gluten-free) by simply substituting 4 teaspoons of sugar for the pastry cream when making the soufflé base.
• For CHOCOLATE CHIP BANANA SOUFFLÉS, add about 2 ounces (60 g) chopped dark or milk chocolate to the soufflé base when folding in the egg whites.

WARM BANANA SOUFFLE

Steps:

• In a medium-sized bowl, mash 1 large, ripe banana with a fork. Add 1 & 1/2 teaspoons fresh-squeezed lime (or lemon) juice and 1 teaspoon pure vanilla extract. Blend thoroughly and set aside.
• In a chilled bowl, whip 2 chilled egg whites to a soft peak stage.
• Gradually add 1 & 1/2 tablespoons confectioner's sugar to soft peaked egg whites. Continue whipping egg whites on high speed until stiff peaks form.
• Working in thirds, gradually (and gently) fold the stiffly beaten egg whites into the mashed banana until combined.
• Spoon souffle mixture into 2 or 3 individual ramekins prepared with non-stick cooking spray; divide evenly.
• Set filled ramekins on a cookie sheet (or jelly roll pan) and place in lower third of a preheated 450 degree F oven with upper rack removed.
• 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.
• When souffles are done, 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.

BANANA CHOCOLATE CHIP SOUFFLE

Steps:

• Melt butter in large skillet, over high heat. Cook until butter browns. Add brown sugar and 1/4 cup sugar; cook about 2 minutes, stirring constantly until bubbly.
• Add bananas and cook 3 minutes. remove from heat and stir in rum. Return to low heat and cook 3 minutes, stirring constantly or until most of the liquid has evaportated.
• Removefrom heat, spoon into a blender or food processor and process till smooth. Pour into a blowl and refrid till cool.
• Preheat oven to 375 degrees. Lightly butter four 8 oz ramekins and sprinkle each with 1/4 tsp sugar. Place egg whites in a large bowl; beat witha mixer at high speed until foamy. Add cream of tartar; beat till soft peaks form. Gradually add remaining 1/4 cups sugar; beat till 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 15-18 minutes.
• Dust with powdered sugar and serve.

CHOCOLATE AND BANANA SOUFFLE

Steps:

• Blend the flour with a little milk in a bowl. Place remaining milk, chocolate and sugar in a pan and heat slowly until chocolate has melted.
• Pour onto the flour and stir to blend. Return to the saucepan. Add the fat and heat until thickened, stirring continuously.
• Stir in the egg yolks and leave for 10 minutes to cool.
• Peel and mash the banana and fold into mixture. and then beat the egg whites and fold in gently. Pour into a lightly greased 1-quart souffle dish.
• Bake in a preheated oven at 400°F for 30 minutes until well risen and firm.
• Dust with confectioners' sugar and serve immediately.

BANANA SOUFFLES

Steps:

• Preheat oven to 400 degrees. Puree the bananas in a blender or food processor. In a small saucepan over medium heat, combine the 4 tbs. sugar and water. Bring to a boil, stirring occasionally, until sugar dissolves completely. Cook without stirring for an additional minute until mixture thickens slightly. Slowly stir in the banana puree and cook until mixture reaches a full boil. Remove from heat and stir in the cinnamon. Allow mixture to cool slightly in the refrigerator while you prepare the ramekins.
• Spray 4-6oz. ramekins with nonstick cooking spray and sprinkle sugar all over the bottom and sides. Spin ramekins around to coat completely and shake out any excess sugar.
• Put the egg whites and salt in a large bowl and beat with an electric mixer on medium speed until white and foamy. Add the remaining 1 tbs. sugar and continue to beat, increasing the speed to medium-high, until stiff peaks form.
• Gently fold about one-third of the egg whites into the banana mixture. Continue to fold in the remaining egg whites. Divide soufflé mixture evenly among the prepared ramekins and place them on a baking sheet. Bake for 14-16 minutes, or until tops have risen and browned lightly. Serve immediately.

CHOCOLATE BANANA SOUFFLE

Steps:

• 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.
• Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.
• Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared souffle dishes or ramekins.
• Bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.