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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Grease a 1 1/2-quart soufflé dish with butter; sprinkle with 1 tablespoon granulated sugar. Set aside.
Separate eggs, reserving 2 of the egg yolks for another use. In a large bowl, whisk together the remaining 2 egg yolks and cinnamon until thickened and smooth. Add the mashed bananas, stirring gently to combine; set aside.
Combine the egg whites and cream of tartar in a medium bowl. With clean beaters, beat the egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the remaining 3 tablespoons granulated sugar. Continue beating until stiff peaks form (tips stand straight). Gently fold half of the beaten egg whites into the banana mixture. Fold in the remaining egg whites until no white streaks remain. Transfer to the prepared soufflé dish.
Bake for about 30 minutes or until puffed and a knife inserted near the center comes out clean. Serve immediately. Divide into four servings; drizzle with chocolate syrup and dust with powdered sugar.