Banana Chocolate Chip Souffle |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is great with a warm caramel sauce. This recipe is from Shelly Yard. Ingredients:
2 tablespoons butter, cut into 1-inch pieces |
1/3 cup brown sugar |
1/2 cup sugar |
1 teaspoon sugar |
3 bananas, chopped into 1/2-inch pieces |
2 tablespoons dark rum |
8 egg whites |
1/2 teaspoon cream of tartar |
4 ounces chocolate chips |
powdered sugar |
Directions:
1. Melt butter in large skillet, over high heat. Cook until butter browns. Add brown sugar and 1/4 cup sugar; cook about 2 minutes, stirring constantly until bubbly.
2. Add bananas and cook 3 minutes. remove from heat and stir in rum. Return to low heat and cook 3 minutes, stirring constantly or until most of the liquid has evaportated.
3. Removefrom heat, spoon into a blender or food processor and process till smooth. Pour into a blowl and refrid till cool.
4. Preheat oven to 375 degrees. Lightly butter four 8 oz ramekins and sprinkle each with 1/4 tsp sugar. Place egg whites in a large bowl; beat witha mixer at high speed until foamy. Add cream of tartar; beat till soft peaks form. Gradually add remaining 1/4 cups sugar; beat till stiff peaks form.
5. Pour chilled banana mixture into a large bowl. Add chocolate chips. Fold in egg whites. Spoon into baking dishes; piling mixture above the rims. Bake 15-18 minutes.
6. Dust with powdered sugar and serve.
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