1. |
Preheat oven to 400 °F (205° C). Coat 4, 6 oz ramekins with butter flavored cooking spray. Place on a baking sheet. |
2. |
In a medium bowl, mash bananas and vanilla together. |
3. |
Sift cornstarch and cocoa powder over bananas and stir well. |
4. |
In another medium bowl, beat egg whites with sugar until they form soft peaks. |
5. |
Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites. |
6. |
Spoon mixture into ramekins. Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight. Place ramekins on a baking sheet. |
7. |
Bake for 15 minutes. Serve immediately. |