Banana soufflé with rum

Ingredients:

• 1 teaspoon softened unsalted butter
• 2 tbsp granulated sugar + extra for sprinkling
• 3 large ripe bananas, peeled and thinly sliced
• 1/4 cup dark brown sugar
• Juice of half a lemon
• 2 tbsp dark rum
• Whites of 5 large eggs
• A pinch of fine salt
• Cocoa powder, for dusting (optional)

Preparation:

1. Lightly butter the insides of four 240ml ramekins, then sprinkle with sugar. Arrange them evenly on a baking sheet and place in the freezer.
2. Place the bananas, brown sugar, lemon juice, and rum in a medium saucepan. Cook, uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes.
3. Mash the bananas with a potato masher or a large fork until smooth; continue cooking until thick and pureed, about 8 minutes more. Let cool to room temperature.
4. Position a rack in the lower third of the oven and preheat the oven to 220°C.
5. In a large bowl, beat the egg whites and salt with a mixer on medium-high speed until foamy. Increase the speed to high, gradually whisk in 2 tablespoons of sugar, and beat until soft peaks form. Fold a quarter of the egg whites into the banana mixture, then fold in the remaining beaten egg whites. Don't delay this step; timing is crucial for a perfect soufflé: whisk, fold, and bake the soufflé without wasting a second.
6. Divide the soufflé evenly among the prepared ramekins. Bake until the soufflés are puffed and golden, about 15 minutes. Dust the finished soufflés with cocoa powder, if desired. Serve immediately.