Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 200 C / Gas 6. Brush 4 250ml souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
Set the egg yolks aside, and place the 4 egg whites into the bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
Place the 2 egg yolks, bananas, honey, vanilla extract and ginger into a blender; pulse until smooth.
Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the centre of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little cocoa powder over each souffle for garnish to serve.
I like soufflets, and I love banana desserts of all sorts, but this one didn't struck me- it was OK, but seemed quite boring in flavour, plus the cocoa powder didn't work well with it- if I did it again I'd rather use cinammon. It wasn't something my family would like to have again, sorry. - 31 Jan 2016