Banana-Rum Souffle

• 1 teaspoon softened unsalted butter
• 2 tablespoons granulated sugar, plus additional for dusting
• 3 large ripe bananas, peeled and sliced
• 1/4 cup dark brown sugar
• Juice of 1/2 lemon
• 2 tablespoons dark rum
• 5 large egg whites
• Pinch fine salt
• Cocoa powder for dusting, optional

1. Lightly butter the insides of 4 (1-cup) ramekins, then dust with sugar.
2. Space them evenly on a baking sheet and put in the freezer.
3. Put the bananas, brown sugar, lemon juice, and rum in a medium saucepan.
4. Cook uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes.
5. Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick puree, about 8 more minutes.
6. Cool to room temperature.
7. Position the oven rack in the lower third of the oven and preheat to 425 degrees F.
8. Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy.
9. Increase the speed to high, gradually pour in the 2 tablespoons sugar, and whip until the whites hold soft peaks.
10. Fold a quarter of the whites into the banana mixture and then fold in the remaining whites.
11. (Don't dally here; timing is everything with souffles.
12. Whip, fold, and get the souffle in the oven without missing a beat.)
13. Evenly divide the batter among the prepared ramekins.
14. Bake the souffles until well puffed and golden, about 15 minutes.
15. Dust with a light sprinkling of cocoa powder, if desired.
16. Serve immediately.

butter, sugar, bananas, dark brown sugar, lemon, dark rum, egg whites, salt, cocoa

Taken from www.foodnetwork.com/recipes/food-network-kitchens/banana-rum-souffle-recipe.html (may not work)