Banana soufflé

1. Heat the oven to 200°C (390°F) with a baking tray inside. Brush four ramekins with butter in upward strokes and coat with sugar.
2. Purée the bananas with the lemon juice and rum.
3. Whisk the egg whites to soft peaks, then gradually whisk in the sugar until glossy.
4. Stir a spoonful of whites into the banana, then gently fold in the rest.
5. Fill the ramekins, level the tops and run your thumb around the rim. Bake on the hot tray for 10–12 minutes until risen. Dust with icing sugar and serve immediately.

Tap a step to mark it done.