Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 1 hour
Cooking time: 40 minutes
Totaltime: 1 hour 40 minutes


  • 1 teaspoon butter, softened
    1 teaspoon sugar
    4 bananas, thinly diced
    1 teaspoon sugar
    1/2 cup dark rum
    4 tablespoons butter
    1/2 cup flour
    2 cups milk, scalded
    1 teaspoon vanilla extract
    1/2 cup sugar
    5 egg yolks
    5 egg whites
    1/4 teaspoon cream of tartar


  • Makes two 1-quart soufflés
    Prepare the soufflé molds:
    Butter the bottom and sides of molds. Coat the inside surface with sugar.
    Preheat oven to 350 degrees.
    In a bowl, combine the bananas, sugar and rum. Let macerate at room temperature for 1/2 hour.
    In a medium saucepan, melt the butter, stir in the flour, and whisk in the milk. Stir over medium heat till thick. Stir in the vanilla and sugar. Continue to cook over low heat for 5 more minutes.
    Transfer to a large bowl. Cool mixture for 20 to 30 minutes. Mix in the egg yolks one at the time. Blend in the banana mixture.
    Beat the egg whites with the cream of tartar until medium-firm. Fold into the banana mixture.
    Spoon into the soufflé dishes. Bake for 35 to 40 minutes.
Have you tried the recipe?

Banana soufflé

Add Comment

* Required information
Which is darker: black or white?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook