Banana soufflé

4 servings
40 min

Measure the ingredients. It is better to take bananas for souffle ripe, soft, fragrant and with a pronounced taste, since unfriendly bananas are almost tasteless and souffle with them will also not be very successful.

Cook syrup from sugar and water. Let it thicken and remove it from the fire.

Beat the bananas with a mashed blender. Mix the banana puree with the hot syrup and cool.

Beat the proteins with salt into strong foam.

Gently mix the whipped proteins into the banana mass. It should be quite airy and fragrant homogeneous foam.

Lubricate the baking moulds with butter and sprinkle with sugar. Decompose the banana mass into molds. Bake the souffle at 200 ° C for about 15 minutes. During baking, the door should never be opened. Bake until golden crust appears on the surface.