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
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.
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.