Banana Souffle

Cook time 25 minutes
Servings 6


Souffle Ingredients

1 large banana

1 tbsp honey

2 tbsp castor sugar

4 egg whites

Icing sugar for dusting

Unsalted butter for greasing

6 x 6cm (approx) ramekins

Chantilly Cream Ingredients

200ml cream

1 tbsp icing sugar – sifted

¼ tsp vanilla extract

Banana Souffle


Souffle Method

Preheat oven to 180C.

Blend banana and honey to a smooth paste.

Beat egg whites until just before soft peaks, then add castor sugar and beat to soft peaks.

Fold ⅓ of the egg mixture into the banana mixture, then gently fold the rest of each mixture together.

Fill the greased ramekins with the mixture to the top, use a knife and scrape across the top of each ramekin removing any excess. Bake for 10-12 minutes, dust with icing sugar, and serve immediately with Chantilly Cream.

Chantilly Cream Method

Combine ingredients and whisk to soft peaks