1/4 cup butter
1/2 cup flour, all purpose
1 1/2 cups milk
1 cup sugar
4 egg yolks
For the mixture:
6 egg whites
1/2 cup sugar
1 cup bananas, mashed
What you do:
For the souffle base:
In a saucepan on low heat, melt the butter. Stir in flour and mix until smooth.
Add milk and whisk. Add sugar.
Cook on medium to high heat, stirring constantly until the mixture gets thick and boils.
Lower heat to medium low and cook another 8 - 10 minutes, stirring continuously.
Put in mixing bowl, add egg yolks one at a time. Mix each egg yolk thoroughly before adding another.
Beat until mixture cools to room temperature, then refrigerate one hour.
For the mixture ingredients:
Preheat oven to 450 degrees F.
Grease the bottom of the souffle dish with butter. Add some sugar and rotate dish to coat bottom and sides with the sugar. Pour out excess sugar.
Beat egg whites in a mixing bowl until frothy. Add 1/3 of the sugar, continue beating.
Add another 1/3 of the sugar, beat, then add the remainder 1/3 sugar. Beat to stiff peaks.
Whisk souffle base and banana in a separate bowl until smooth. Fold in egg whites.
Pour mixture in souffle dish.
Bake 18 - 22 minutes. Serve when cooked.