Banana soufflé

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make banana soufflé? Prepare all the necessary ingredients. It is better to take bananas for soufflé that are ripe, soft, aromatic, with a pronounced taste, since unripe bananas are almost tasteless, and the soufflé with them will also not turn out very well.

2. STEP 2

   

   Combine sugar and water in a heavy-bottomed saucepan and place over medium heat. Bring the syrup to a boil and cook until slightly thickened, then turn off the heat. The article on saucepans, link at the end of the recipe, will help you choose the ideal pan.

3. STEP 3

   

   Beat the bananas with a blender until puree. Mix banana puree with hot syrup and cool. Turn on the oven at 200 degrees.

4. STEP 4

   

   Beat the egg whites with a mixer and salt into a strong foam. Read about all the nuances of beating egg whites in a separate article at the link at the end of the recipe.

5. STEP 5

   

   Gently fold the whipped whites into the banana mixture using upward movements. You should get a fairly airy and aromatic homogeneous foam. Grease baking pans with butter and sprinkle with sugar. Divide the banana mixture into the molds.

6. STEP 6

   

   Bake the soufflé at 200°C for about 15 minutes. Do not open the door during baking, otherwise the souffle will fall off. Bake until a golden crust appears on the surface. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Serve the soufflé immediately. It is delicious when served hot. Please note that the soufflé settles quite quickly, within 5-7 minutes. Bon appetit!

Comments on the recipe

Corason

13.11.2023

4.9

A very interesting idea to make a soufflé. I've never made soufflé before. I decided to try it. I took the banana soufflé recipe as a basis, but replaced the bananas with walnuts. I took 150 grams of shelled nuts, the rest was exactly according to the recipe. I pre-roasted the nuts, then crushed them into crumbs in a blender. Mixed hot syrup with nuts. Whipped the whites into foam. I greased the molds with butter and sprinkled them with sugar, as the author writes. I baked the soufflé for 13 minutes at 200 C until golden brown; I did not open the oven door according to the author’s advice. The soufflé rose perfectly. Great recipe! Thanks for the detailed description! The soufflé turned out tender, soft and very airy. Yes, it was falling before our eyes. And after 5 minutes it became much lower. It’s really best to eat immediately or warm. I really liked that the butter melted and made the soufflé even more tender. It just melts in your mouth. I made a very tasty nut soufflé. From this quantity of products two molds with a diameter of 10 cm came out. I am delighted with the recipe! Many thanks to the author)))

Milalux

13.11.2023

4.6

Good evening. Tell me, how much sugar syrup to believe, to what state?

Corason

13.11.2023

5

I really wanted to show what kind of soufflé is inside! Unrealistically airy, porous, just a fairy tale! And the photo shows how much the soufflé has settled after 5 minutes. Before serving, I sprinkled the soufflé with powdered sugar) Fantastic soufflé! Thank you