Banana Soufflé

Banana Soufflé is a traditional Lesothan recipe for a classic souffle made from a mix of bananas mashed in whipped cream and egg yolks that are lightened with egg whites and flavoured with lemon before being oven baked. The full recipe is presented here and I hope you enjoy this classic Lesothan version of: Banana Soufflé.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+20 minutes chilling)

Serves:

Rating:

Tags : Dessert Recipes Baking Recipes Lesotho Recipes

This is a restaurant recipe from Lesotho (getting hold of Lesothan recipes is really difficult and if you have any please share them with us) and is not representative of traditional cuisine, but it does fit in this section!

Ingredients:

4 ripe bananas
3 tbsp sugar
120ml whipped cream
2 egg yolks, well beaten
2 egg whites, beaten until stiff
zest of 1 lemon, grated
2 tsp lemon juice

Method:

Liberally grease a soufflé pan with butter and chill in the fridge. After about 20 minutes remove the pan and grease again then coat with sugar and place back in the fridge. Meanwhile mash the bananas and gently add the sugar then cream-in the whipped cream and mash to a paste.

Add the egg yolks, lemon zest and lemon juice and mix thoroughly. Gently fold in the egg whites and pour the mixture into the soufflé dish. Set on a baking sheet and place in an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake until firm and well risen (about 25 minutes). Serve with a light vanilla custard.