Categories: Egg dishes
Ingredients
- butter or margarine, softened
- granulated sugar
- 5 large eggs at room temperature, separated
- 1/8 tsp. salt
- 1 tsp. grated lemon rind
- 2 Tbsp. lemon juice
- 2 ripe medium bananas, sliced
- 2 Tbsp. flour
- 1 cup milk
- 1 tsp. vanilla extract
- confectioners' sugar
- sweetened whipped cream (optional)
- nutmeg (optional)
Directions
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Light butter soufflé dish (1 1/2 quarts up to inside ridge). Sprinkle entire surface with sugar and set aside.
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Put egg yolks in small bowl of electric mixer and egg whites in large bowl. Add salt to whites and set aside.
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Combine lemon rind, lemon juice and bananas. Mash, measure 1 cup and set aside.
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Melt 3 Tbsp. butter in saucepan over medium heat and blend in flour. Gradually stir in milk and cook, stirring, until smooth and thickened. Blend in 1/2 cup granulated sugar, the vanilla and reserved bananas. Remove from heat.
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Beat yolks until stiff but not dry and soft peaks form. Gradually add to cooked mixture, beating well.
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Beat whites until stiff by not dry and soft peaks form.Gradually pour cooked mixture into whites. Using rubber spatula, fold in whites lightly but evenly.
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Pour into soufflé dish and bake in preheated 375 degree oven 30 to 35 minutes. Or set in pan of hot water and bake at 350 degrees for 1 hour. Sift confectioners’ sugar over top and serve at once, plain or with whipped cream and a sprinkling of nutmeg.