Chocolate Banana Souffle

I was looking for a reason to use my new ramekins for something, and I did some internet research for souffle recipes based on some random ingredients I had laying around. I give you: chocolate banana souffle! Yes, it should probably be fluffier, but it tasted delicious and I'll perfect my technique with practice. Definitely worth a try!

Ingredients

• 3 tablespoons sugar, plus extra for preparing souffle dishes
• 2 ounces semisweet chocolate, coarsely chopped
• 2 teaspoons instant espresso powder, or instant coffee
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder, preferably Dutch-process
• 3 tablespoons cornstarch
• 1/4 tsp salt
• 1/2 cup mashed ripe banana, (1 large)
• 1/4 cup packed light brown sugar
• 1/4 cup low-fat milk
• 5 large egg whites
• 1/8 teaspoon cream of tartar

Instructions

1. Preheat oven to 350°F. Lightly oil six 6-ounce (3/4-cup) individual souffle dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.
2. Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.
3. Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.
4. Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.
5. Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared souffle dishes or ramekins.
6. Bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.

*recipe adapted from www.eatingwell.com

'Nanna Pudd'n

I am not a fan of banana pudding. I am generally not a fan of anything that involves soggy cookies. However, my family and friends love it, so I like to make it on occasion as a treat.

I've been looking for ways to jazz it up and make it a little different, and I think I've finally found one I like. I blended up wafer cookies, macadamia nuts, a tiny bit of sugar, and a tiny bit of salt together in my food processor, then mixed with butter to make a crust. After a quick bake and cool, I filled the bottom with banana slices, then french vanilla pudding, and topped it off with some whole cookies.

Turned out pretty well! The picture above is a dish of 'nanna pudd'n I made for our Easter feast.