Preheat the oven to 400ºF. Place the oven rack in the lower position. Grease 6 or 8 ramekin molds and sprinkle with sugar, removing the excess.
Place the ramekins on a baking tray and put them in the refrigerator.
Peel and cut the bananas into pieces and puree in a food processor. From there, measure one cup of banana puree, which is all we will need.
In a small saucepan, combine the sugar and water over low heat. Boil the honey until it thickens for 3 to 5 minutes. Add the cup of puree and continue stirring.
Add the cinnamon and remove from heat. Transfer to a fireproof glass container and let cool.
In another dry and clean bowl, combine the salt and egg whites. Whip until stiff peaks form. Immediately fold in the cooled puree.
Divide the mixture into the molds and smooth the surface of the mixture in each mold with a knife. Place the soufflés in the oven and immediately lower the heat to 375ºF.
Bake until they have risen and are lightly golden, for 10 to 12 minutes. Dust the soufflés with powdered sugar and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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