This week is our anniversary. We’re not quite sure what day we started dating exclusively, so we just picked a week in the middle of where we thought it should be. I know it seems like more, but this week is 2 years for us. With that in mind, I’d like to take a moment to let Angel know how much I love him and how happy I am that he sticks with me! It has been the best 2 years of my life, and I can’t wait for what comes next! He is the reason this site exists and why I continue to try to make new recipes!
This is a fun dessert. It is fluffy and sweet and best served immediately. The flavor unfolds with the texture and that is one of the things I love about the soufflé. Its just a fun experience – and one that you don’t have to give up because you are Paleo!
2 ripe Bananas
1 Tbsp Arrowroot Powder
3 Tbsp Water
1/3 cup + 1 Tbsp Coconut Crystals (or raw Sugar or Honey)
4 Egg Whites
pinch Sea Salt
Coconut Oil Spray
Preheat the oven to 400 degrees Fahrenheit.
Spray oil onto 4 ramekins (or glasses ~ 4 oz.) and set aside.
Peel and puree the bananas. The riper they are, the easier they will be to smash.
Boil the water and sugar. Then add the bananas to the water and sugar mixture and stir. Then add the arrowroot and cinnamon. Cook until the sugar crystals have dissolved.
Once the sugar has dissolved, take off the stove and allow to cool down completely. It will look kind of chunky and nasty, but this is correct.
In a stainless steel bowl, whip the eggs and sea salt until they are frothy. Then add 1 Tbsp of coconut crystals (or sugar) and whip more, until the eggs have stiff peaks. THIS IS IMPORTANT – THEY MUST BE STIFF PEAKS.
Fold the banana mixture into the eggs. Then pour into the ramekins.
Place the ramekins onto a baking sheet. Place in the oven, then immediately turn the heat down to 375 degrees Fahrenheit.
Bake for 10-12 minutes or until golden brown. Serve Immediately.
Looking for something else? Our Chocolate Chip Cookies are delicious!