Imagine a dessert that transports you to a sun-drenched Caribbean beach with every heavenly spoonful! This Rum and Banana Boat Souffle is not just a dessert; it's a culinary adventure that combines the rich, velvety smoothness of ripe bananas with a decadent splash of dark rum. Perfect for those seeking a show-stopping finale to their meal, this souffle promises to elevate your dessert game from ordinary to extraordinary. Get ready to impress your guests and tantalize your taste buds with a recipe that's as dramatic as it is delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 ripe bananas
- 1/4 cup dark rum
- 1/2 cup sugar
- 3 eggs, separated
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 tablespoon butter
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly butter four individual 6-ounce ramekins, ensuring complete interior coverage to help the souffle rise properly.
- Peel the ripe bananas and mash them completely in a large mixing bowl until smooth and creamy. The bananas should be very soft with minimal lumps.
- Add the dark rum to the mashed bananas and mix thoroughly. The rum will enhance the banana's natural sweetness and add depth to the flavor profile.
- Separate the egg whites and egg yolks into two different clean, dry mixing bowls. Ensure no yolk contaminates the whites, as this will prevent proper whipping.
- Whisk the egg yolks with sugar until the mixture becomes pale and forms a thick, ribbon-like consistency when the whisk is lifted.
- Fold the rum-banana mixture into the egg yolk mixture, blending gently but completely to distribute flavors evenly.
- Add salt and cream of tartar to the egg whites. Using an electric mixer, beat the whites until stiff, glossy peaks form that hold their shape when the beater is lifted.
- Carefully fold the whipped egg whites into the banana-rum mixture in three separate additions, maintaining as much air and volume as possible.
- Gently pour the souffle mixture into the prepared ramekins, filling each to about 1/4 inch from the top. Run your thumb around the edge to create a small channel, which helps the souffle rise evenly.
- Place the ramekins on a baking sheet and transfer to the preheated oven. Bake for 12-15 minutes until the souffles have risen dramatically and are golden brown on top.
- Remove from oven immediately and dust with powdered sugar. Serve hot, warning guests that the ramekins and souffle will be extremely hot.
- For the best presentation, serve the souffles immediately after removing from the oven, as they will begin to deflate within minutes.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for optimal volume and texture.
- Egg White Wisdom: Use absolutely clean, dry bowls when whipping egg whites. Even a tiny bit of fat can prevent proper peaks.
- Folding Technique: Be gentle when incorporating egg whites to maintain the air bubbles that give souffle its signature rise.
- Timing Matters: Serve immediately after baking - souffles wait for no one and will deflate quickly!
- Ramekin Preparation: Butter your ramekins thoroughly and run a thumb around the edge to help the souffle rise evenly.
- Rum Selection: Choose a quality dark rum to enhance the banana's natural sweetness.
- Banana Ripeness: Use very ripe bananas for maximum flavor and natural sweetness.Pro Tip: Practice makes perfect! Don't be discouraged if your first souffle isn't picture-perfect. The magic is in the delicious attempt!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 130mg
