Warm Banana Souffle – a delicious recipe with banana, lemon juice, vanilla, egg whites, confectioners. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
In a chilled bowl, whip 2 chilled egg whites to a soft peak stage.
3
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.
4
Working in thirds, gradually (and gently) fold the stiffly beaten egg whites into the mashed banana until combined.
5
Spoon souffle mixture into 2 or 3 individual ramekins prepared with non-stick cooking spray; divide evenly.
6
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.
7
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.
8
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.
120
kcal
Calories
5
g
Fat
12
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 large ripe banana, 1 1/2 teaspoons fresh lemon juice, 1 teaspoon pure vanilla extract, 2 large egg whites, and more.
Yes, Warm Banana Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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