Banana Soufflé with Oat Crumble Base

1. 1 Rolled oatspack 400 g ≈ $2.60 20 g
2. 2 Powdered sugar 20 g
3. 3 Butterpack 180 g ≈ $1.58 12 g
4. 4 Bananas≈ $1.44 per kg 80 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat the oven to 350°F (180°C). Separate the egg, reserving the yolk and setting aside the white.

2. Whip the egg white with a pinch of salt until stiff peaks form, then gradually add powdered sugar while whipping for 3–4 minutes.

3. Mash the banana⁴ into a purée, mix with the yolk, and gently fold into the egg white mixture.

4. Melt 10g (about 1 tbsp) of butter³ and mix with the oat flakes. Butter the baking dish lightly with the remaining butter.

5. Spread the buttered³ oat flakes on the bottom of the dish, then layer the whipped mixture on top and smooth it out.

6. Bake for 15–20 minutes at 350°F (180°C) until lightly golden. Serve warm.