Banana Souffle
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Serves: 10
Imagine combining a plate of hot cheese blintzes with the creamy filling of a banana cream pie. If you’re smiling right now, this is the dish for you. This simple soufflé is a luscious combination of flavors and textures that’s the perfect centerpiece for a dairy meal. And if you eat small portions, it’s not that fattening…
- Part of Meal: Side
- Food Type: Dairy
- Special Diet: Vegetarian
- 1/4 cup(s) unsalted butter, melted
- 5 tablespoon(s) cream cheese (light or regular)
- 1 ounce(s) of regular cottage cheese
- 3 eggs
- 1/2 teaspoon(s) lemon juice
- 1/2 teaspoon(s) vanilla extract
- 1/2 cup(s) whole wheat flour
- 1/2 teaspoon(s) baking powder
- 1 teaspoon(s) ground cinnamon
- 1/4 cup(s) honey
- 5 ripe bananas
- cooking spray
1. Preheat the oven to 325º and lightly coat the baking pan with cooking spray.
2. Combine the butter, cream cheese and cottage cheese in the blender and blend until the mixture is smooth.
3. Add the eggs, lemon juice, vanilla, flour, baking powder, cinnamon, honey and 3 bananas to the blender. Blend well again until everything is smooth.
4. Pour the soufflé batter into the baking dish.
5. Slice the remaining two bananas into 1/8 inch thick slices and sprinkle them all over the top of the soufflé. (It’s OK if they fall into the batter.)
6. Bake until the soufflé is set and golden brown on top, about 50 minutes.
7. Serve warm or cold.