Banana Chocolate Chip Souffle

1. 1

   To make the Banana Base: in a medium saucepan, over a high heat, brown the butter.

2. 2

   Add the sugars and continue to cook stirring constantly until caramel color, about 5 minutes.

3. 3

   Add the chopped bananas and stir until well coated.

4. 4

   Continue to cook for 2 minutes.

5. 5

   Remove from heat and stir in the dark rum and lemon juice.

6. 6

   Transfer mixture to a food processor and pulse until smooth.

7. 7

   Transfer to a bowl and allow to cool to room temperature.

8. 8

   Preheat the oven to 375 degrees F.

9. 9

   Brush the inside of 6 (6-ounce) ramekins with softened butter and dust with sugar.

10. 10

    To make the souffle: beat the egg whites on medium speed, in a mixer with the whip attachment, to soft peaks.

11. 11

    With the motor running, add the sugar in a slow but steady stream.

12. 12

    Continue to whip to medium stiff peaks.

13. 13

    With a large rubber spatula, fold 1/2 of the meringue into the Banana Base.

14. 14

    Add the finely chopped chocolate chips and fold in the remaining 1/2 of the meringue.

15. 15

    Fill each prepared ramekin over the top with the souffle mixture.

16. 16

    Bake the souffles for 12 minutes.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.