Instructions

1. Preheat the oven to 375°F (190°C). Grease ramekins or a large souffle dish with butter and lightly dust with granulated sugar.
2. In a mixing bowl, mash the ripe bananas until smooth and set aside.
3. In a separate bowl, whisk together the egg yolks and 1/4 cup of granulated sugar until the mixture is pale and creamy. Stir in the vanilla extract.
4. Add the mashed bananas to the egg yolk mixture and mix until fully combined.
5. In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar while continuing to beat until stiff peaks form.
6. Gently fold the beaten egg whites into the banana mixture in three additions, being careful not to deflate the mixture.
7. Pour the soufflé mixture into the prepared ramekins or souffle dish, filling them about 3/4 full.
8. Bake in the preheated oven for 20-25 minutes, or until the soufflés are puffed and golden brown on top.
9. Remove from the oven and dust with powdered sugar. For an extra indulgence, drizzle with caramel sauce before serving.
10. Serve immediately, as soufflés are best enjoyed fresh from the oven.