You Only Have TWO Old Bananas

You bought a huge bunch of bananas last weekend.

But with everything going on, you just couldn't get through them all, and over half are now turning brown.

Of course this actually made you excited, because you were planning on making my banana bread recipe for the weekend.

Yet this morning, when you got up, you found that your husband (or roommate!) used up two of the bananas to make smoothies, and now you only have two left.

And two bananas just won't cut it.

So I'm not a huge dessert person, which is shocking because my grandfather was a baker by trade. (And an amazing one at that! I may just have to share a few of his recipes with you in the future.)

But because I love to cook so much, I always go overboard and find that we're stuffed after dinner, and just never get to dessert.

Well I found a recipe this past weekend, and since I was already planning on making the riesling chicken recipe, I thought I'd top off the romantic evening with a special dessert.

We both enjoyed it, so I just had to share with you!

It's light, it's easy, it uses ingredients you usually already have on hand, it doesn't leave any leftovers (zero late-night munchie risk), and it uses up those two over-ripe bananas.  SCORE!

The recipe is for a Banana Souffle, and before you think - "oh my, I'm not going to attempt to make a souffle" - I'm telling you, it's really not that tough.  The hardest part is knowing when your egg whites have been beaten enough, but if you think about what whip cream looks like, you'll be just fine.

Give it a try - the only thing you have to lose is 3 eggs, two old bananas, and maybe 15 minutes of your time. 🙂

So the next time you only have two old bananas and want to turn them into something special, get ready to indulge.  You have the perfect banana souffle recipe that will turn those ordinary bananas into something extraordinary.

Until our next meal,

Rebecca

Banana Souffle

Ingredients:

• 1 Tbs Unsalted Butter, Melted
• 5 Tbs Sugar
• 2 Ripe Bananas, Mashed
• 1 Tbs Fresh Lime Juice
• 1 Large Egg Yolk
• 3 Large Egg Whites

Directions:

1. Preheat the oven to 400 degrees F. Using a pastry brush, lightly coat four 1-cup ceramic ramekins with melted butter.
2. Add 2 tablespoons of sugar to one of the ramekins and rotate it to coat with sugar. Tap it into the next ramekin and continue until all of the ramekins are coated.
3. In food processor, puree the bananas with fresh lime juice, egg yolk, and 2 tablespoons of sugar until the mixture is very smooth.
4. Scrape the banana and egg puree into a large bowl.
5. In a stainless steel bowl, beat the egg whites with a pinch of salt until soft peaks form.
6. Add the remaining 1 tablespoon of sugar and beat until the egg whites are firm and glossy.
7. Using a rubber spatula, beat one-fourth of the beaten egg whites into the banana mixture by hand (rather than using your mixer), then gently fold in the remaining beaten egg whites.
8. Carefully spoon the souffle mixture into the prepared ramekins, smoothing the top of each souffle.
9. Tap the ramekins lightly on a hard work surface.
10. Transfer the banana souffles to a baking sheet and bake in the center of the oven for about 15 minutes or until golden brown and risen.  Watch them for the last few minutes as they tend to brown quickly, but do not open the oven until they are finished.
11. Serve immediately.

Found this fabulous dessert recipe in Food & Wine.