It’s very rare that you hear about people making Banana Souffle. Normally you hear about chocolate or vanilla souffles, and recently the matcha souffle has been getting some traction. But Banana Souffle? Coming across this recipe, it was the first time I heard of such a thing myself.
And when something is new and different to me, naturally I like to try it out!
The Philippines is well-known for its mangoes but it also has some awesome bananas. I love eating it as much as I love using it for making banana treats. Because we often have an abundance of bananas at home, it’s easy to set aside a few of them until they get to the overripe stage for baking. So move over for a sec Banana Bread; it’s time for Banana Souffle!
Actually, another reason I decided to make this recipe was because I wanted to try David Lebovitz’s version of pastry cream. His is a lovely buttery custard flavored with vanilla, and you might start eating it with a spoon once you get a taste. Pastry cream is sometimes also used as a souffle base, and in this case is mixed with the bananas.
The good news is, you’re definitely going to have leftover pastry cream after making the Banana Souffle recipe, and I highly suggest using it to top pavlovas. Incidentally, I also made David Lebovitz’s Pavlova recipe before and I know for a fact it will be amazing with this pastry cream. (And while it is not my intention to share all the recipes in his book on my blog, I can’t stop myself from professing my love for every recipe I’ve made so far!)
I’m going to keep this post short because the pictures I took for this recipe are awful so there aren’t many to share, but basically, the recipe isn’t particularly hard. It does have two parts to it because you have to make pastry cream first before proceeding with the souffle itself. (I don’t think you can get pastry cream from supermarkets in the Philippines.) My suggestion is to make it a day before.
For the second part, all you need to do is whip up some egg whites to stiff peaks, and then fold it in with the banana-pastry cream mixture by portions. The key is to fold everything in properly without making the souffle mix deflate. You want a mixture that is airy.
Also, make sure your ramekins are well-buttered and fully coated in sugar. The last thing you want is for the batter to stick to the ramekin and ruin the rise of the souffle as it bakes. The souffles go up nicely inside the oven but tend to slowly come back down once out, so make sure to serve them immediately for maximum effect.
I guess some chocolate sauce or syrup would go well with these, but the souffle itself is so tasty already it’s not necessary.
Make sure to read through the instructions below carefully before starting this Banana Souffle recipe to get a good grasp of the whole process. 🙂
- 2 medium very ripe bananas, mashed
- 2 teaspoons rum
- 1/2 teaspoon freshly squeezed lemon juice
- 1/2 cup pastry cream
- 4 large egg whites, at room temperature
- Pinch of salt
- 2 Tablespoons sugar, plus more for sprinkling
- 1. Preheat oven to 400°F (200°C) and position the oven rack in the upper third level of the oven. Butter four 125-ml ramekins then pour some sugar into each. Tilt the ramekins around to coat all sides then tap out the excess sugar. Set the ramekins onto a baking tray.
- 2. In a large bowl, thoroughly mix together the mashed bananas, rum, lemon juice, and pastry cream.
- 3. In the bowl of a stand mixer using the whisk attachment (or using a hand mixer), whisk together egg whites and salt on low speed until frothy. Increase the speed to high and gradually add in the 2 Tablespoons sugar. Continue whisking on high until the egg whites form glossy, stiff peaks.
- 4. Fold 1/4 of the stiff egg whites into the banana mixture first. Then gently fold in the remaining egg whites, being careful not to deflate them. It's okay if there are a few streaks of egg whites left as long as the mixture is not deflated.
- 5. Divide the souffle mixture among the prepared ramekins, filling each to just below the rim. Sprinkle the tops with a light, even dusting of sugar.
- 6. Bake the souffles for about 10 minutes, or until tops are nicely browned and the souffles have risen and are mostly set, quivering just ever so gently when nudged. Serve immediately before they deflate, with cream or chocolate sauce, if desired.