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1
Position an oven rack in the upper third of the oven and preheat the oven to 400F (200C).
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2
Butter four 4-ounce (125-ml) ramekins or souffle molds.
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3
Pour some sugar into each and tilt the ramekin to coat the sides; gently tap out any excess.
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4
Set the ramekins on a baking sheet.
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5
To make the souffle base, in a large bowl, thoroughly mix together the mashed bananas, rum, lemon juice, and pastry cream.
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6
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.
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7
Increase the speed to high, gradually add the 2 tablespoons (30 g) sugar, and continue whisking until the whites form shiny, stiff peaks.
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8
Fold one-quarter of the whipped egg whites into the souffle base, then gently fold in the remaining whites, taking care not to deflate them.
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9
A few streaks of egg whites are preferable to an overfolded and deflated souffle mixture.
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10
Divide the souffle mixture evenly among the prepared ramekins, filling each to just below the rim, then sprinkle with a light, even dusting of sugar.
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11
Bake until the tops are nicely browned and the souffles quiver softly when gently nudged, about 10 minutes.
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12
Serve the souffles right away.
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13
Pass a pitcher of Bittersweet Chocolate Sauce (page 243) or Raspberry Sauce (page 246) at the table for pouring into the souffles.
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14
The souffle mixture, once divided among the ramekins, can stand at room temperature for up to 1 hour before baking.
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15
You can make a less rich version of these souffles (that also happens to be gluten-free) by simply substituting 4 teaspoons of sugar for the pastry cream when making the souffle base.
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16
For CHOCOLATE CHIP BANANA SOUFFLES, add about 2 ounces (60 g) chopped dark or milk chocolate to the souffle base when folding in the egg whites.
