Breakfast Banana Chocolate Souffle

A breakfast souffle?  Yes, I'm a breakfast person and I'll go through the trouble of making a souffle for breakfast if I have time.  A good breakfast can make my day, and this is actually a cheat's souffle, it's not that complicated, it really just takes 10 minutes for prep and then you put it in the oven for 25 minutes. So here's the plan: you wake up, preheat the oven, in the mean time you take a shower.  After the shower, you make the souffle, put it in the oven, and while it's cooking, you get dressed.  It's not time consuming at all if you plan ahead.

The best part about this is that it's healthy.  Really healthy. The only thing that's unhealthy about this is the sugar you put in but I mean you don't even have to add that much sugar if your banana is sweet enough.

And you know what else?  It doesn't give you the same amount of pressure as when you're preparing souffles for a dinner party because who cares if they collapse?  I've made mine a couple of times already, and they didn't rise properly because I wasn't that careful with them, even though in the instructions I probably used the word "carefully" 5 times.  It's a breakfast souffle for yourself in the morning.  It doesn't have to look perfect.

Ingredients
1 ripe banana
4 tbs cocoa
1 tsp ground almonds
1/2 tsp vanilla extract
5 tbsp icing sugar
1 egg white
Pinch of salt
A knob of butter
Addition cocoa/ground almonds for coating

Method
Preheat the oven to 180C and butter your souffle molds, and coat with either ground almonds or cocoa.  Mash the banana with vanilla, cocoa powder, ground almonds and half the sugar.

In another bowl, whisk the egg whites with the salt, then slowly add the icing sugar and keep whisking unti stiff peaks form.  Carefully fold the two mixtures together by first taking a large spoonful of the egg whites and mix it in the banana mixture, then fold the rest of the egg whites in (this will make your life so much easier).  Quickly but again, carefully put the mixture into the molds and put them in the oven on a low shelf and let them cook for 25 minutes.  Please don't be tempted to open them, just watch them through a glass if you're worried.  When you turn the oven off, leave them in there for an additional 5 minutes, and then take out and eat immediately.



Variations
Try making an avocado souffle like this.  Or with some other fruits.  You can fold in some chocolate chips, some raisins.  If you don't like almonds, just put in a tablespoon of flour or some other ground nut.