Bananas Foster Souffle

It's my favorite Monday of the month again - Secret Recipe Club reveal day! I have a well-documented love of bananas, so it was easy for me to choose the recipe from NY City Eats. Lacy devised this delicious concoction giving all the flavors of bananas foster in an impressive souffle! Plus it gave me an excuse to pick up some cuter than cute mini ramekins at Marshall's -a win/win all around, wouldn't you say??

Start by preparing your ramekins - grease them well (I just used cooking spray) then dust with sugar on the bottoms and sides.

See, I told you they were cute! Place the dishes in the fridge until you need them later. (I found it easiest to keep them all on a small cookie sheet.)

Now, melt the butter in a saucepan over medium heat and swish it around a little bit until it starts to brown. Add in the brown sugar

and 1 Tbsp. of the white sugar

and cook, stirring constantly until the mixture is dark brown. This will take about 5 minutes. Then add the bananas

and stir until they're completely coated. Turn off the heat, then add the cinnamon, lemon juice and rum.

Now use your immersion blender to smooth out the mixture. A few small chunks are ok, but you want it pretty well pureed.

Let this mixture cool completely.

Then beat the egg whites until frothy; add the salt and cream of tartar and beat on high speed until soft peaks form, which will take at least 5 minutes. Gradually add the remaining 2 Tbsp. sugar, one tablespoon at a time, and continue to beat on high speed until stiff peaks form, several more minutes. (I really hope you have a stand mixer!)

Now gently fold half of the egg whites into the banana mixture.

Then add the rest of the egg whites and fold them in until they're all incorporated. It should look like this:

Now spoon the mixture into your prepared ramekins.

Bake the souffles for 15-20 minutes until golden brown. And don't open the oven!!! The souffles will puff up beautifully -

and then fall relatively soon after you take them out of the oven.

So serve immediately, and enjoy these delightful treats!

One year ago: Lemon Ricotta Blackberry Muffins
Two years ago: Easy Crab Cakes
Three years ago: Cashew Chicken

Find all the great Secret Recipe Club reveals below. For even more great ideas, visit Mangia Monday, Menu Monday, Mouthwatering Monday, Mop it Up Monday, Mix it Up Monday, Seasonal Inspirations, Melt in Your Mouth Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Tuesday Talent Show, Sweet Treats Thursday, Bake with Bizzy.

Bananas Foster Souffle

2 Tbsp. butter
2 Tbsp. brown sugar
3 Tbsp. granulated sugar, divided
1 1/2 ripe bananas, chopped into small pieces
1/4 tsp. cinnamon
1/2 Tbsp. lemon juice
1 Tbsp. gold rum
3 egg whites
pinch of salt
pinch of cream of tartar

Generously butter 3 6-ounce ramekins, and dust the bottom and sides of the dish lightly with sugar. Place in the refrigerator until needed.

Brown the butter in a saucepan, over medium heat. Add 1 tablespoon of granulated sugar and the brown sugar, stirring constantly until the mixture becomes a dark brown, about 5-7 minutes. Add the chopped bananas and stir until well coated.

Remove from the heat, then stir in the cinnamon, lemon juice, and rum. Blend with an immersion blender until smooth. Allow the mixture to cool to room temperature.

In a mixing bowl, beat the egg whites on medium speed until foamy. Add the salt and cream of tartar, and continue beating until soft peaks form. Add 2 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form about 5 minutes. With a rubber spatula, fold half of the egg whites into the banana mixture. Then fold in the remaining egg whites and mix well.

Fill each ramekin to just over the top, with a peak in the middle. Bake the souffles at 375 for 15 to 20 minutes, until brown on top and firm. Serve immediately!

It's my favorite Monday of the month again - Secret Recipe Club reveal day! I have a well-documented love of bananas, so it was easy for me to choose the recipe from NY City Eats. Lacy devised this delicious concoction giving all the flavors of bananas foster in an impressive souffle! Plus it gave me an excuse to pick up some cuter than cute mini ramekins at Marshall's -a win/win all around, wouldn't you say??

Start by preparing your ramekins - grease them well (I just used cooking spray) then dust with sugar on the bottoms and sides.

See, I told you they were cute! Place the dishes in the fridge until you need them later. (I found it easiest to keep them all on a small cookie sheet.)

Now, melt the butter in a saucepan over medium heat and swish it around a little bit until it starts to brown. Add in the brown sugar

and 1 Tbsp. of the white sugar

and cook, stirring constantly until the mixture is dark brown. This will take about 5 minutes. Then add the bananas

and stir until they're completely coated. Turn off the heat, then add the cinnamon, lemon juice and rum.

Now use your immersion blender to smooth out the mixture. A few small chunks are ok, but you want it pretty well pureed.

Let this mixture cool completely.

Then beat the egg whites until frothy; add the salt and cream of tartar and beat on high speed until soft peaks form, which will take at least 5 minutes. Gradually add the remaining 2 Tbsp. sugar, one tablespoon at a time, and continue to beat on high speed until stiff peaks form, several more minutes. (I really hope you have a stand mixer!)

Now gently fold half of the egg whites into the banana mixture.

Then add the rest of the egg whites and fold them in until they're all incorporated. It should look like this:

Now spoon the mixture into your prepared ramekins.

Bake the souffles for 15-20 minutes until golden brown. And don't open the oven!!! The souffles will puff up beautifully -

and then fall relatively soon after you take them out of the oven.

So serve immediately, and enjoy these delightful treats!

One year ago: Lemon Ricotta Blackberry Muffins
Two years ago: Easy Crab Cakes
Three years ago: Cashew Chicken

Find all the great Secret Recipe Club reveals below. For even more great ideas, visit Mangia Monday, Menu Monday, Mouthwatering Monday, Mop it Up Monday, Mix it Up Monday, Seasonal Inspirations, Melt in Your Mouth Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Tuesday Talent Show, Sweet Treats Thursday, Bake with Bizzy.

Bananas Foster Souffle

2 Tbsp. butter
2 Tbsp. brown sugar
3 Tbsp. granulated sugar, divided
1 1/2 ripe bananas, chopped into small pieces
1/4 tsp. cinnamon
1/2 Tbsp. lemon juice
1 Tbsp. gold rum
3 egg whites
pinch of salt
pinch of cream of tartar

Generously butter 3 6-ounce ramekins, and dust the bottom and sides of the dish lightly with sugar. Place in the refrigerator until needed.

Brown the butter in a saucepan, over medium heat. Add 1 tablespoon of granulated sugar and the brown sugar, stirring constantly until the mixture becomes a dark brown, about 5-7 minutes. Add the chopped bananas and stir until well coated.

Remove from the heat, then stir in the cinnamon, lemon juice, and rum. Blend with an immersion blender until smooth. Allow the mixture to cool to room temperature.

In a mixing bowl, beat the egg whites on medium speed until foamy. Add the salt and cream of tartar, and continue beating until soft peaks form. Add 2 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form about 5 minutes. With a rubber spatula, fold half of the egg whites into the banana mixture. Then fold in the remaining egg whites and mix well.

Fill each ramekin to just over the top, with a peak in the middle. Bake the souffles at 375 for 15 to 20 minutes, until brown on top and firm. Serve immediately!