Tag Archives: Banana

Recipe: Banana Soufflés

Banana Souffle

Banana Soufflé

When life gives you bananas, make soufflés, right? I think that’s how the saying goes. Oh well, either way. These Banana Soufflés are light and fluffy (and require good timing).

The hardest part is whisking the egg whites until they get some nice, soft peaks. You can do it though, just throw some extra elbow grease into it.


  • 2 firm, ripe bananas (mashed)
  • 1 TBSP unsalted butter, melted
  • 5 TBSP sugar
  • 1 egg yolk
  • 3 egg whites
  • Juice of 1/2 a lime
  • Pinch of salt

Banana Souffle

Caution! Serve immediately or these soufflés will shrivel quickly.


  1. Preheat the oven to 400°.
  2. Brush four 1-cup ramekins with melted butter. Add 2 tablespoons of the sugar to one of the ramekins and rotate it to coat with sugar. Tap the excess sugar into another ramekin. Repeat until all the ramekins are coated with sugar.
  3. In a food processor, puree the bananas with lime juice, egg yolk and 2 tablespoons of the sugar until smooth. Scrape the mixture into a large bowl.
  4. In a medium bowl, beat the egg whites with a pinch of salt until soft peaks form. (This is the hardest part!)
  5. Add the remaining 1 tablespoon of sugar and beat until firm and glossy. Using a rubber spatula, beat one-fourth of the beaten whites into the banana mixture, then gently fold in the remaining whites.
  6. Spoon the soufflé mixture into the prepared ramekins and tap them lightly on a countertop.
  7. Transfer the soufflés to a baking sheet and bake in the center of the oven for about 15 minutes, or until golden brown and risen. Do not open the oven until they are finished!

Once you pull these Banana Soufflés from the oven, they will start to shrivel up pretty quickly. Mine rose a little more than indicated in the pictures.

These Banana Soufflés are actually fairly healthy. Each only contains about 1 TBSP of sugar so you could do a lot worse. If you get it right, the soufflés should be light, airy and fluffy.


Posted by on November 13, 2012 in Cookin', Desserts, Recipes


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Recipe: Strawberry-Banana Bread

Strawberry-Banana Bread Loaf

Strawberry-Banana Bread Loaf

Is there a better fruit combo than strawberry and banana? I’m not sure there is after making and eating this Strawberry-Banana Bread.

The fresh Louisiana strawberries certainly didn’t hurt. This is a bread that will disappear very quickly. It’s perfect for breakfast, brunch or a mid-day snack.

Strawberry-Banana Bread

Strawberry-Banana Bread


  • 1 1/2 cup sugar
  • 1 pint fresh strawberries, mashed
  • 1 stick of butter (at room temperature)
  • 2 eggs
  • 3 bananas, mashed
  • 1 cup plain Greek yogurt
  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups flour
  • 3/4 cup chopped pecans
  • pinch of salt


  1. Preheat oven to 325F.
  2. Grease 3 loaf pans.
  3. In a medium mixing bowl, cream together butter and sugar.
  4. Add eggs, mashed bananas and strawberries then set aside.
  5. In a large mixing bowl, mix Greek yogurt, vanilla and cinnamon followed by salt, baking soda and flour.
  6. Combine all ingredients and mix well.
  7. Stir in the chopped pecans.
  8. Divide evenly between the three loaf pans.
  9. Bake for one hour or until toothpick inserted in center comes out clean.
  10. Let cool in loaf pans for 45 minutes to an hour then slice and serve.

You can also freeze the loaves for later use like when strawberries aren’t in season.

This Strawberry-Banana bread is a great Spring treat. It’s one of the easiest bread recipes imaginable.


Posted by on April 17, 2012 in Breakfast, Brunch, Cookin', Recipes


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Recipe: Bananas Foster German Pancake

Bananas Foster German Pancake Ingredients

Bananas Foster German Pancake Ingredients

I don’t know many people who don’t like pancakes. So impress your next breakfast guests with this New Orleans-style take on a fluffy German pancake. This is a quick recipe that takes about 30 minutes tops.

Simply top the finished pancake with thinly sliced bananas, brown sugar and pecans then briefly broil to get a nice caramelization effect for the bananas.


  • 1 banana (thinly sliced)
  • chopped pecans
  • 2 TBSP butter
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • sprinkle of granulated sugar
  • 1/2 cup milk (I usually use almond milk)
  • 3 eggs
  • pinch of salt
  • 1 tsp vanilla extract
  • pinch of nutmeg
  • powdered sugar (for topping)
The German Pancake in the Oven

The Pancake in the Oven


  1. Preheat oven to 450F. Add in oven-safe skillet while over is preheating.
  2. Whisk eggs until nice and fluffy.
  3. Gradually mix in flour, granulated sugar, nutmeg and salt.
  4. Add in milk and vanilla extract and mix well. Batter may not be thick as compared to regular pancake batter.
  5. When oven has preheated, remove skillet and melt butter in it.
  6. Once butter has melted, pour in batter and place skillet back in over. Bake at 450F for 20 minutes.
  7. While pancake is baking, thinly slice banana and chop pecans.
  8. Once pancake is finished baking, remove from oven. Set broiler to high.
  9. Add bananas, pecan and brown sugar to top of pancake and place under broiler for 2 minutes. Monitor the pancake closely while it’s broiling.
  10. After approximately 2 minutes, remove pancake and dust with powdered sugar.
  11. Serve immediately. Syrup and butter are optional.
Bananas Foster German Pancake

The Finished Product

The sweetness from the brown sugar and banana slices should make it sweet enough to not have to use syrup. However, I’ve tried it with syrup and without and it’s delicious either way so you really can’t go wrong.

If you prefer not to use the bananas foster topping, your favor fruit topping will suffice.

Ideally, this pancake should serve four. In reality, it will most likely serve two. It’s that irresistible.


Posted by on October 10, 2011 in Cookin'


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