Liz at Hoosier Homemade is hosting Fall Desserts this week for Holiday Food Fest. Be sure to check out her blog and link up your favorite fall dessert! She’s giving away a Pampered Chef Pie & Tart Cookbook and a cool candle.
My submission for Holiday Food Fest this week are these banana souffles. While they aren’t typical “holiday” desserts, they are so rich in flavor, so comforting, that they would surely be a delightful end to any special dinner throughout the holiday season. They also take very little time to prepare, so they’re a doable dessert to throw together at the last minute. The best part is – they are much lower in calories and fat (and are of course, gluten-free!) than most desserts, since they only use egg whites, and rely a great deal on the natural sweetness of the bananas. (I haven’t tried to completely omit the sugar, but I imagine it would be possible to replace it with a lesser amount of agave nectar. If you do so, let me know how they turn out!)
Stay tuned, for next week, I will be hosting Fall Dishes for Holiday Food Fest! Be sure and check back, because there will be another chance at a giveaway!
2 ripe bananas
3 T water
1/3 c plus 1 T sugar
1/2 t cornstarch
pinch of cinnamon
4 egg whites
pinch of salt
Butter and sugar 4 4-ounce ramekins. Preheat the oven to 400 degrees. Peel the bananas, and puree in a food processor until smooth. In a small saucepan, bring water and the 1/3 cup of sugar to a boil. Simmer 4 minutes or until the sugar has dissolved. Add banana puree, cornstarch, and cinnamon to sugar syrup, and stir until incorporated. Set aside to cool completely. (this is important – if you rush it and the mixture is still hot, it won’t fold into the egg whites correctly.) In a stainless steel bowl, beat egg whites and salt until foamy. Add remaining tablespoon of sugar and beat to soft peaks. Fold cooled banana puree into egg white mixture. Pour into ramekins and place ramekins on a baking sheet.
Place baking sheet in oven and immediately turn the temperature down to 375 degrees. Bake for 10-12 minutes, or until puffed up and browned. Don’t open the oven to peek! If you must look (and I always want to!), use your oven light and peer through the window. If you don’t have one, trust your timer. Serve immediately.