Banana Souffle

Cook time 30 minutes
Servings 2


Butter, for greasing

1 very ripe banana

4 tbsp sugar, plus extra for coating ramekins

1 vanilla bean, seeds scraped

2 tbsp castor sugar

1 egg yolk

4 egg whites

Icing sugar, for dusting

Dollop cream, to serve

Banana Souffle


Preheat oven to 180°C and grease 2 x 3/4-cup capacity soufflé ramekins with butter.

Blend the banana, 1 tbsp sugar, vanilla and egg yolk to a smooth paste.

Beat egg whites until soft peaks form then gradually add 3 tbsps castor sugar, continually & beat to stiff peaks. Fold 1/3 of the egg mixture into the banana mixture then gently fold the rest of each mixture together.

Fill the ramekins with the mixture to the top, use a knife and scrape across the top of each ramekin removing any excess. Bake for 7-10 minutes, dust with icing sugar, and serve immediately with cream.