Banana-Rum Soufflé

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==Description==
Contributed by Catsrecipes Y-Group
* From Food Network Kitchens
==Ingredients==
* 1 teaspoon softened unsalted butter
* 2 tablespoons granulated sugar, plus additional for dusting
* 3 large ripe bananas, peeled and sliced
* ¼ cup dark brown sugar
* Juice of ½ lemon
* 2 tablespoons dark rum
* 5 large egg whites
* Pinch fine salt
* Cocoa powder for dusting, optional
==Directions==
# Lightly butter the insides of 4 (1-cup) ramekins, then dust with sugar. Space them evenly on a baking sheet and put in the freezer.
# Put the bananas, brown sugar, lemon juice, and rum in a medium saucepan. Cook uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes. 
# Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick purée, about 8 more minutes. Cool to room temperature.
# Position the oven rack in the lower third of the oven and preheat to 425 °F.
# Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy. Increase the speed to high, gradually pour in the 2 tablespoons sugar, and whip until the whites hold soft peaks. 
# Fold a quarter of the whites into the banana mixture and then fold in the remaining whites. (Don't dally here; timing is everything with soufflés. Whip, fold, and get the souffle in the oven without missing a beat.) 
# Evenly divide the batter among the prepared ramekins. 
# Bake the soufflés until well puffed and golden, about 15 minutes. 
# Dust with a light sprinkling of cocoa powder, if desired. 
# Serve immediately.
== Nutrition Information ==
* Nutritional Analysis per serving Calories 231
* Fat 1 gram Saturated Fat 1 gram
* Carbohydrates 50 grams Fiber 3 grams
* Protein 6 grams
Category:Cathy's Recipes
Category:Soufflé Recipes
Category:Banana Recipes