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Banana Soufflé (bananes soufflées)

Warm banana soufflé from Erken (1914): a milk base with flour, butter, and egg yolks blended with sieved banana purée and stiffly whipped egg whites, filled into hollowed-out banana skins, and baked 6–8 minutes in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 459 (falt i det fri)

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About the dish

An elegant warm dessert where the banana skins are refilled and used as the "molds" the soufflé is baked in – typical of the more modern fruit desserts Erken took into the 1914 edition, when bananas were a novelty in Norwegian shops.

How to make it

  1. 1

    Prepare the banana skins

    Cut a quarter off each banana lengthwise. Scrape out the flesh carefully so the skin is not damaged, and set the skins aside.

  2. 2

    Cook the base cream

    Bring the milk to a boil with the sugar. Stir the flour into a little cold milk, add it, and let it boil a couple of minutes.

  3. 3

    Stir in butter and yolks

    Take the pan off the heat and stir in the butter and egg yolks.

  4. 4

    Blend in banana and egg white

    Press the banana flesh through a fine-mesh sieve and stir it into the cream. Whip the egg whites stiff and fold them in gently at the end.

  5. 5

    Fill and bake

    Fill the mixture into the banana skins and arrange them in a star shape on an oven dish. Bake in a hot oven, about 225 °C (435 °F), for 6–8 minutes until the soufflé has risen and is lightly golden.

  6. 6

    Serve

    Serve at once, while the soufflé is tall and hot.

Changes from the original

The amount of milk is read as 2 1/2 dl (the print is unclear), "tablespoon" is converted to tbsp, and the hair sieve is replaced with a fine-mesh sieve. The oven temperature is estimated at 225 °C (435 °F).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 459) → 1949 (korrekturlest, s. 522)~43% av teksten endretfjernetlagt til
2 1/2 del. Banansoufflé. (Bananes soufflées.) 3/4 dd. melk 30 gr. sukker 1 spiseske spiseskje hvetemel 15 gr. smør 2 eggeblommer eggeplommer 3 eggehviter 6—8 bananer. En fjerdedel av hver banan skjæres av langsefter; det indvendige kjøt inn vendige kjøtt skrapes ut, uten at skallet beskadiges. Melken gives gis et opkok med sukkeret, melet, utrørt med litt kold melk, tilsættes, tilsettes, koker et par minutter, tages tas av ilden, irøres smørret, eggeblommerne varmen, irø res smøret, eggeplommene og tilsidst tilsist de stivvispede eggehviter. egge hviter. Banankjøttet, som er presset gjennem haarsigt, røres hårsikt, rø res i. Lægges Legges i stjerneform paa på fatet og sættes settes i varm ovn 6—8 minutter.

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Frequently asked questions

How do I fill the banana skins?
Cut a quarter off the banana lengthwise, scrape out the flesh carefully so the skin stays whole. The flesh is pressed through a hair sieve and stirred into the soufflé batter, which is filled back into the skins.
How long should the soufflé bake?
Only 6–8 minutes in a hot oven. The skins are arranged in a star shape on the platter and served at once, since soufflé collapses quickly.
What is the soufflé batter itself made of?
A thick milk porridge of 2 1/2 dl milk, 30 g sugar, and 1 tablespoon wheat flour, cooked a couple of minutes. Off the heat, 15 g butter, 2 egg yolks, banana purée, and finally 3 stiffly beaten egg whites are stirred in.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 459, where it is called bananes soufflées. It is intended for 6 servings with 6–8 bananas.

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