Baked Banana Souffles

Baked banana souffles use ripe banana, eggs, vanilla, and cinnamon to make four warm individual desserts. Whipped egg whites provide lift, while a small amount of cornstarch helps the banana base hold together. The souffles should be served promptly because their height naturally settles after baking.

Ingredients

• Cooking spray
• 2 teaspoons granulated sugar for coating the ramekins
• 2 medium ripe bananas, about 8 ounces peeled
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fine salt
• 3 large eggs, separated
• 2 tablespoons granulated sugar for the egg whites
• 1/4 teaspoon cream of tartar

Equipment

• Four 6-ounce oven-safe ramekins
• Rimmed baking sheet
• Blender or food processor
• Clean mixing bowl, electric mixer, spatula, and instant-read thermometer

Instructions

1. Heat the oven to 375°F. Coat the ramekins with cooking spray and divide 2 teaspoons sugar among them, turning to coat the bottoms and sides. Set on the baking sheet.
2. Blend the bananas, lemon juice, vanilla, cornstarch, cinnamon, salt, and egg yolks until smooth.
3. In a clean, dry bowl, beat the egg whites and cream of tartar until foamy. Add the remaining 2 tablespoons sugar gradually and beat to glossy medium-stiff peaks.
4. Fold one-third of the whites into the banana mixture to lighten it. Fold in the remainder in two additions, stopping when no large white streaks remain.
5. Divide among the ramekins and level the tops. Run a clean fingertip around each inside rim to help an even rise.
6. Bake for 14 to 18 minutes without opening the oven during the first 12 minutes. The tops should be risen and lightly browned.
7. Check one center; egg dishes should reach 160°F. Serve immediately after the safe endpoint is reached.

Preparation Notes

Egg whites will not whip properly if the bowl contains grease or yolk. Separate each egg over a small cup before adding the white to the mixing bowl. Fold gently to preserve air, but incorporate all visible pockets of raw white.

Ramekin material and exact oven temperature affect the rise. Use four equal 6-ounce vessels on one tray. Do not substitute one large baking dish without developing a separate time and endpoint.

Substitutions

Orange juice can replace lemon juice in the same amount, with a different flavor. Nutmeg can replace cinnamon. Liquid egg whites are not assumed equivalent unless their label states they are suitable for whipping.

Serving Plan

Finish the rest of the meal before the ramekins enter the oven, because souffles wait for the table rather than the reverse. Place each hot ramekin on a heat-safe saucer and warn diners that the dish remains hot. A dusting or sauce is not included in the measured formula.

Do not prepare the fully folded batter hours ahead. The trapped air begins to escape while it waits. The banana base can be measured first, but whip and fold the whites shortly before baking.

Storage

Souffles are best served immediately. Refrigerate leftovers within two hours at 40°F or below and use within three to four days. Reheat to 165°F, understanding that they will not regain their original height.

Programme Note

No current points or nutrition calculation is provided. Use exact ingredients and the four-serving yield if needed.