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Posted By Shoshana On April 6, 2009 @ 10:00 pm In fruit,gluten-free,non-gebrotz,Passover | No Comments
2 ripe bananas
3 Tablespoons water
6 Tablespoons sugar
4 egg whites
pinch of salt
pinch of cinnamon
margarine and sugar for coating ramekins
Generously grease and sugar 4 4-ounce ramekins. Preheat the oven to 400.
Peel the bananas and puree it in a food processor or blender until smooth.In a small saucepan combine 1/4 cup of sugar and the water and bring to a boil. Reduce heat and simmer for 4 minutes or until slightly thickened and the sugar has dissolved. Add banana puree and cinnamon to sugar syrup and stir until combined. Let cool completely. Beat egg whites and salt until foamy. Add remaining sugar and beat until soft peaks.Fold cooled banana mixture into the egg whites. Pour into ramekins and place ramekins on a baking sheet.
Place baking sheet in the oven and immediately turn temperature to 375. Bake for 10-12 minutes or until puffed up.
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