Bake and Create: Banana Bread Soufflé (GF + DF)
bubbly bananas below + fluffy banana bread soufflé on top
I was just about to retire the soufflé series (explore a bit of the series below) until I found not one, but two bags of overripe bananas while doing my annual spring clean of the chest freezer. These are the kinds of bananas that are so overripe and mushy they are only good for banana bread/banana cake (so banana-y, soft, and sweet), but I wondered if I could blend them into a banana custard and fold in egg whites to make a soufflé… The answer was a big, big yes. The end result is super fluffy and tastes like hot banana bread fresh out of the oven.
To up the banana-y-ness, I baked it over Bananas Foster ingredients (not using the same method, but yielding a pretty similar taste). You get a layer of bubbly, hot, and saucy bananas on the bottom, with the banana bread-y soufflé on top, and a scoop of ice cream. It is most definitely in mine and Théo’s top three soufflés of the series. Enjoy!
Highlights from the soufflé series:
Recipe: Banana Bread Soufflé
Makes approximately 6-7 4.5oz soufflés or 5 7oz soufflés (depending on how much banana you put at the bottom of the dish)
