Preheat the oven to 400ºF. Put the oven rack in the lower part. Grease 6 or 8 ramekin molds and sprinkle with sugar, removing the excess.
Put the molds on a baking tray and put in the refrigerator.
Peel and cut the bananas into pieces and puree in a food processor. From there measure a cup of banana puree, which is the only thing we will need.
In a small saucepan combine the sugar with the water over a low heat. Boil the honey until it thickens 3 to 5 minutes. Put the puree cup and continue moving.
Add the cinnamon and remove from heat. Pass it to a glass container resistant to fire and let cool.
In another dry and clean container combine salt and whites. Beat until they are about to nougat. Immediately add the cold mash.
Divide the dough into the molds and with a knife smooth the surface of the mixture in each mold. Put the soufflés in the oven and lower the heat immediately to 375ºF.
Bake until they have gone up and are lightly browned, for 10 or 12 minutes. Sprinkle the soufflés with icing 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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