Categories: Egg dishes

Ingredients

• butter or margarine, softened
• granulated sugar
• 5 large eggs at room temperature, separated
• 1/8 tsp. salt
• 1 tsp. grated lemon rind
• 2 Tbsp. lemon juice
• 2 ripe medium bananas, sliced
• 2 Tbsp. flour
• 1 cup milk
• 1 tsp. vanilla extract
• confectioners' sugar
• sweetened whipped cream (optional)
• nutmeg (optional)

Directions

1. Light butter soufflé dish (1 1/2 quarts up to inside ridge). Sprinkle entire surface with sugar and set aside.

2. Put egg yolks in small bowl of electric mixer and egg whites in large bowl. Add salt to whites and set aside.

3. Combine lemon rind, lemon juice and bananas. Mash, measure 1 cup and set aside.

4. Melt 3 Tbsp. butter in saucepan over medium heat and blend in flour. Gradually stir in milk and cook, stirring, until smooth and thickened. Blend in 1/2 cup granulated sugar, the vanilla and reserved bananas. Remove from heat.

5. Beat yolks until stiff but not dry and soft peaks form. Gradually add to cooked mixture, beating well.

6. Beat whites until stiff by not dry and soft peaks form.Gradually pour cooked mixture into whites. Using rubber spatula, fold in whites lightly but evenly.

7. Pour into soufflé dish and bake in preheated 375 degree oven 30 to 35 minutes. Or set in pan of hot water and bake at 350 degrees for 1 hour. Sift confectioners’ sugar over top and serve at once, plain or with whipped cream and a sprinkling of nutmeg.

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