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Banana Soufflé


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Cook Time: 1 hour

Total Time: 1 hour


  • 3 large eggs, separated
  • 3 ripe, firm bananas
  • 2 teaspoons lemon juice
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon grated lemon rind
  • 3/4 cup milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • sweetened whipped cream or whipped topping


Beat egg yolks in a medium bowl; set aside. In another bowl, beat egg whites until soft, stiff peaks form; set aside. Peel bananas; slice and dip in lemon juice to keep from discoloring. In a medium saucepan, combine sugar, cornstarch, salt, nutmeg, lemon rind, and milk; mix well. Cook over medium heat, stirring constantly, until thickened. Add about 1/4 cup of the hot mixture to the beaten egg yolks, then pour the egg yolk mixture into the hot mixture in the saucepan. Stir in butter and sliced bananas. Fold in beaten egg whites and the vanilla. Transfer mixture to a 1 1/2-quart soufflé dish. Place dish in a shallow pan of hot water. Bake in a preheated 350° oven for 1 hour, or until firm. Serve banana soufflé with sweetened whipped cream. Banana recipe serves 6.

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