Banana Souffle

• 4 large eggs,
• 1 large egg white
• 2 tablespoons butter
• 1 cup mashed ripe bananas
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon rum
• 1/4 teaspoon grated lemon zest

1. Let egg whites stand at room temperature for 30 minutes. Coat a 1-1/2-qt. souffle dish with cooking spray; set aside.
2. In a small saucepan over medium heat, melt butter. Stir in the bananas, sugar and cornstarch until blended. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl; stir in lemon juice, rum and lemon zest.
3. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
4. In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into banana mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
5. Bake at 350u0b0 for 25-30 minutes or until the top is puffed and center appears set. Serve immediately.

eggs, egg white, butter, mashed ripe bananas, sugar, cornstarch, lemon juice, rum, lemon zest

Taken from www.tasteofhome.com/recipes/banana-souffle/ (may not work)