Ingredients
4 large eggs, separated1 large egg white2 tablespoons butter1 cup mashed ripe bananas1/3 cup sugar1 tablespoon cornstarch1 tablespoon lemon juice1 tablespoon rum1/4 teaspoon grated lemon zest
Preparation
Let egg whites stand at room temperature for 30 minutes. Coat a 1-1/2-qt. souffle dish with cooking spray; set aside.
In a small saucepan over medium heat, melt butter. Stir in the bananas, sugar and cornstarch until blended. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl; stir in lemon juice, rum and lemon zest.
Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into banana mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
Bake at 350° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately.
