Hot Banana Souffle

In a large bowl, with an electric mixer on full speed, beat the egg whites until soft peaks form. Gradually, sift in 25 g icing sugar, beating until the sugar is completely dissolves and the whites stand in stiff peaks.

With a spatula or whisk, gently fold the beaten egg whites into the banana mixture, one third at a time.

Spoon the mixture into souffle dishes, then set the dishes in a baking tray for easier handling.

Bake for 15 minutes or until the souffles are puffed and browned.

Tip to serve:

When souffles are done, remove them from the oven, sift the tops lightly with icing sugar and sewrve immediately.