More bananas

Jim, each time I see a recipe using bananas, I think of your bumper
crop. The Williams-Sonoma catalog is scattered with interesting recipes.
October has this one for souffle banana pancake:


Souffleed Banana Pancake
6 Tbs. (3/4 stick) unsalted butter
3 Tbs. firmly packed light brown sugar
2 bananas, peeled, cut diagonally 1/4" thick
4 eggs, separated
2/3 cup milk
1 1/4 tsp. vanilla extract
1 Tbs. dark rum
1 tsp. salt
2/3 cup all-purpose flour
2/3 cup banana puree (about 2 bananas)
1/4 cup granulated sugar
1/2 cup pecan halves, lightly toasted
Confectioners' sugar for dusting

Preheat over to 375:F. In 10" nonstick fry pan over medium heat, melt
butter. Pour 3 Tbs. butter into bowl; set aside. Tilt pan to coat bottom
with remaining butter. Add brown sugar; stir until sugar melts. Add
sliced bananas; cook 1 minute per side. Transfer to plate. Reserve pan.


Whisk egg yolks, milk, vanilla, rum and salt into bowl with melted butter.  Gradually whisk in flour.  Stir in banana puree.

Beat egg whites until frothy. Slowly add granulated sugar; beat until
still peaks form. Fold 1/3 of whites into batter, then fold in remaining
whites. Pour batter into fry pan. Top with caramelized bananas and
pecans. Bake until puffed and golden brown, 25-30 minutes. Dust with
confectioners' sugar. Serves 6.



Bonnie Zone 7/7 ETN

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