Name: Banana soufflés
Yield: 6 servings
Cuisine: Bake
Ingredients: 100.00 g raisins; butter for greasing; sugar for sprinking; 200.00 g bananas finely chopped; 80.00 g sugar; 5.00 ml vanilla essence; salt pinch; 3.00 eggs just the yolks; 250.00 ml cream; 30.00 ml oil; 50.00 g flour cake; 30.00 g almonds ground; 3.00 eggs white; 80.00 g sugar; 250.00 ml cream; 30.00 ml rum

Recipe Disclaimer

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Ingredients (16)

100.00 g	raisins
	butter — for greasing
	sugar — for sprinking
200.00 g	bananas — finely chopped
80.00 g	sugar
5.00 ml	vanilla — essence
	salt — pinch
3.00	eggs — just the yolks
250.00 ml	cream
30.00 ml	oil
50.00 g	flour — cake
30.00 g	almonds — ground
3.00	eggs — white
80.00 g	sugar

SAUCE

250.00 ml	cream
30.00 ml	rum

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Method:

Grease 6 small ramekins with butter and sprinkle with sugar.
Preheat oven to 220 ºC.
Mix bananas with sugar, vanilla essence, a pinch of salt and egg yolks. Add cream and oil and liquidise until smooth.
Stir cake flour and ground almonds into the mixture.
Whisk egg whites with sugar until stiff, then fold into the banana purée.
Fill the ramekins to within 1 cm of the top. Place in a roasting pan and pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
Place in preheated oven and bake for 35 minutes.
Turn out onto plates and serve with rum and raisin sauce.
SAUCE: Heat cream with rum. Bring to the boil and add raisins.
Remove from the heat and set aside for 1 minute before serving.