So everyone loves a classic choc soufflé but have you ever tasted the warm banana kind complete with a dollop of cold, creamy vanilla ice cream? I’m a self confessed chocoholic but I’ve gotta tell ya, this banana version really gives the classic a run for its money!
Roasted Banana Souffle
Prep Time: 45 minutes (30 minutes inactive)
Cook Time: 15 minutes
Make-Ahead: The banana cream (steps 2 and 3) can be made up to 1 day in advance. Store covered in the refrigerator. Bring to room temperature before proceeding to step 4.
- 2 ripe bananas
- 125ml thickened cream
- 125ml full-fat milk
- 1/4 vanilla bean, split
- 3 large egg yolks
- 100g (tk cups) caster sugar, divided
- 20g plain flour
- 4 large egg whites
- 1 teaspoon cream of tartar
- Butter, softened, for brushing
- Icing sugar, for dusting
- Vanilla ice cream, for serving
- Position a rack in the centre of the oven and preheat to 190°C (170°C fan-forced oven). Place the bananas on a sturdy baking tray and roast for about 30 minutes, or until completely blackened on the outside and soft on the inside. Remove the peels and blend the flesh, cream, and milk in a blender until smooth.
- Transfer the banana mixture to a medium heavy saucepan. Scrape the seeds from the vanilla bean into the banana mixture and bring to a simmer over medium heat.
- Meanwhile, in a medium bowl, whisk 40g of the caster sugar and the yolks for about 1 minute, or until light and fluffy. Whisk in the flour. Gradually whisk in the banana mixture. Return to the saucepan and bring to a boil over medium-high. Boil for about 2 minutes, or until the sauce has thickened. Transfer the banana cream to a medium bowl, press a sheet of plastic wrap directly on the surface of the cream and cool to room temperature.
- In the bowl of an electric stand mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar on medium-low speed for about 3 minutes, or until the egg whites begin to froth. Increase the speed to medium and whisk for 2 minutes, or until the whites liquid has mostly dissipated. Slowly rain in the remaining 60g caster sugar. Increase the speed to medium high and whisk for about 2 minutes, or until soft peaks form. Meanwhile, using a pastry brush, coat 4 round ramekins with a 9cm diameter and 6.5cm height with the butter.
- Place a sturdy baking tray in the preheated oven. Whisk one-third of the whipped egg whites into the banana cream. Fold in one-third of the egg whites and repeat with the final one-third of the egg whites. Divide the mixture evenly amongst the ramekins.
- Place the ramekins on the preheated baking tray and bake for about 15 minutes, or until the soufflés have risen and are still a bit liquid in the centre.
- Dust with icing sugar and serve immediately with the ice cream.
All rise for the Roasted Banana Soufflé!!