Banana and Custard Soufflé

James Martin combines bananas, toffee sauce and a sensational custard soufflé for a fabulous sweet that will rise to any occasion
By James Martin
Banana and Custard Soufflé
  • Rating:
  • Serves: 6
  • Effort: easy



  • 85 g butter
  • 6 tbsp caster sugar
  • 12 egg whites
  • 6 oranges
  • 270 ml custard
  • 6 large bananas
  • 6 mint, to garnish

For the sauce

  • 300 ml double cream
  • 120 g butter
  • 120 g dark brown sugar
  • 6 tbsp black treacle
  • 3 tbsp golden syrup


1. Butter six ramekin dishes and sprinkle with one tablespoon of the caster sugar. Set the oven to 180C/gas 4.

2. Whisk the egg whites until stiff and carefully fold in the remaining sugar.

3. Mix the orange zest with the custard, and then gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place on an oven tray. Bake for 15-20 minutes, until golden and risen.

4. To make the sauce, place all the ingredients into a pan and bring to the boil, stirring until smooth.

5. Stir the bananas into the toffee sauce and with the soufflé. Garnish with a little fresh mint. Vanilla ice cream makes a fabulous accompaniment.

Charles Metcalfe's wine to match:
Domaine de Coyeux 2001, Muscat de Beaumes-de-Venise, £5.99/half, Majestic.

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