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1
Preheat oven to 400 degrees.
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2
Puree the bananas in a blender or food processor.
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3
In a small saucepan over medium heat, combine the 4 tbs.
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4
sugar and water.
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5
Bring to a boil, stirring occasionally, until sugar dissolves completely.
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6
Cook without stirring for an additional minute until mixture thickens slightly.
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7
Slowly stir in the banana puree and cook until mixture reaches a full boil.
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8
Remove from heat and stir in the cinnamon.
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9
Allow mixture to cool slightly in the refrigerator while you prepare the ramekins.
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10
Spray 4-6oz.
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11
ramekins with nonstick cooking spray and sprinkle sugar all over the bottom and sides.
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12
Spin ramekins around to coat completely and shake out any excess sugar.
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13
Put the egg whites and salt in a large bowl and beat with an electric mixer on medium speed until white and foamy.
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14
Add the remaining 1 tbs.
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15
sugar and continue to beat, increasing the speed to medium-high, until stiff peaks form.
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16
Gently fold about one-third of the egg whites into the banana mixture.
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17
Continue to fold in the remaining egg whites.
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18
Divide souffle mixture evenly among the prepared ramekins and place them on a baking sheet.
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19
Bake for 14-16 minutes, or until tops have risen and browned lightly.
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20
Serve immediately.
