Banana Rum Souffle

I have been on a bit of a cooking hiatus, meaning that I have been cooking less frequently and trying new things almost not at all.  The good news is that my eldest son has been actively trying new things on a weekly basis, and so I can share some of his successes.

2 tablespoons granulated sugar
3 large ripe bananas
1/4 cup  brown sugar
Juice of 1/2 lemon
2 tablespoons spiced rum
5 large egg whites
Pinch fine salt

Lightly butter the insides of 4 (1-cup) ramekins, then dust with white sugar. Space them evenly on a baking sheet and put in the freezer.

Put the bananas, brown sugar, lemon juice, and rum in a medium saucepan. Cook uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes. Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick puree, about 8 more minutes. Cool to room temperature.

Position the oven rack in the lower third of the oven and preheat to 425 degrees F.

Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy. Increase the speed to high, gradually pour in the 2 tablespoons sugar, and whip until the whites hold soft peaks. Fold a quarter of the whites into the banana mixture and then fold in the remaining whites. (Don't dally here; timing is everything with souffles. Whip, fold, and get the souffle in the oven without missing a beat.)

Evenly divide the batter among the prepared ramekins. Bake the souffles until well puffed and golden, about 15 minutes. Serve immediately.