Banana Chocolate Chip Souffle

Total Time:
42 min
Prep:
30 min
Cook:
12 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Banana Base:
  • 2 ounces butter
  • 1/3 cup brown sugar
  • 1/4 cup sugar
  • 8 ounces, bananas, very ripe, chopped into 1/2-inch pieces
  • 2 tablespoons dark rum
  • 2 tablespoons lemon juice
  • Souffle:
  • 2 tablespoons butter, softened
  • 1/3 cup sugar, for dusting
  • 12 egg whites
  • 4 ounces sugar
  • 2 ounces bittersweet chocolate, chopped into 1/4 inch chips
Directions

To make the Banana Base: in a medium saucepan, over a high heat, brown the butter. Add the sugars and continue to cook stirring constantly until caramel color, about 5 minutes. Add the chopped bananas and stir until well coated. Continue to cook for 2 minutes. Remove from heat and stir in the dark rum and lemon juice. Transfer mixture to a food processor and pulse until smooth. Transfer to a bowl and allow to cool to room temperature.

Preheat the oven to 375 degrees F.

Brush the inside of 6 (6-ounce) ramekins with softened butter and dust with sugar.

To make the souffle: beat the egg whites on medium speed, in a mixer with the whip attachment, to soft peaks. With the motor running, add the sugar in a slow but steady stream. Continue to whip to medium stiff peaks. With a large rubber spatula, fold 1/2 of the meringue into the Banana Base. Add the finely chopped chocolate chips and fold in the remaining 1/2 of the meringue. Fill each prepared ramekin over the top with the souffle mixture. Bake the souffles for 12 minutes. Serve immediately.


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