2 tablespoons butter or margarine
2 tablespoons cornstarch
1 cup mashed bananas (3 medium)
1 tablespoon fresh lemon or lime juice
½ teaspoon grated fresh lemon or lime peel
4 eggs, separated
1 egg white
½ cup sugar
½ cup butter or margarine, softened
1 cup confectioners' sugar
1 egg, beaten
2 tablespoons rum
In a large saucepan melt butter or margarine; blend in the cornstarch.
Add the mashed bananas. Cook the mixture 2 to 3 minutes over low
heat, stirring constantly. Stir in rum, lemon or lime juice and
peel. Remove from heat. Beat the 5 egg whites until stiff
peaks form; set aside. With same beaters, beat egg yolks and sugar
until light and thick. Stir into banana mixture. Fold in the
reserved beaten eggs whites. Turn into a buttered 2 quart soufflé
dish. Bake at 350º F. 30 to 40 minutes, or until center is set.
While soufflé is baking, prepare the Rum Sauce. Serve immediately
with Rum Sauce.
To Make Rum Sauce: In top of double boiler, mix together
butter and confectioners' sugar. Stir in the egg and Rum.
Place over boiling water and cook, stirring constantly, until slightly