Soufflés are fun. They’re quick to make and are incredibly pretty when taken out of the oven. But then they deflate and disappoint you. So, if you like disappointment, soufflés are fun!

The thing with soufflés is that they are incredibly difficult to photograph. You’ve got less than two minutes from the time you take them out of the oven until they deflate. That’s why the soufflé in the photo isn’t very tall. When I first took it out of the oven, it was a couple of inches above the rim of the ramekin.

Ask any food photographer, and they’ll tell you that food takes a long time to photograph. Especially if you have to style it too. That’s why you don’t see many soufflés around on food blogs—bloggers don’t like posting photos of deflated soufflés.

Well, folks, I thought I could do it. I thought I could take a photo of a soufflé before it deflated.

I was wrong.

Oh well. I’ve failed once or twice before, and now I have something else to add to that list!

My dream of photographing a tall soufflé was deflated (har, har).

My dream of eating a tasty soufflé was not! With a delicate banana flavour and a creamy, fluffy texture, it was perfect. It was a noticeable improvement from a lentil soufflé I had tried a few days earlier at a lentil event. Don’t put lentils in your soufflés, folks. That’s not how you should use lentils. Perhaps macarons would be a better match…

The best part of this dish though, for me, was the caramelized bananas. They’re great! I first had caramelized bananas when I went to San Francisco in September with my brother R. We visited lots of different breakfast places for, well, breakfast. They served caramelized bananas with pancakes, waffles, French toast, and so much more. Super yummy! Beneath the thin, crackly caramel shell is an incredibly warm, soft banana. Lovely.

These soufflés were a great way for me to get rid of all the brown bananas I had. I asked around on Facebook and Twitter for ideas of what I could do with brown bananas, and a suggestion for soufflés really jumped out at me. They’re far more elegant than banana bread and much easier to make than people say.

To make soufflés all you have to do is make a custard, fold in egg whites, and bake. I don’t know why so many people are scared of them. They’re not scary. After you take them out of the oven they cower in fear of you and shrink! Hardly scary. Frankly, I’m far more scared of hissing yeast (I think I’ve complained about its frightening hissing sounds a few times before on here…).

They’re great for dinner parties because the custard can be made a few days in advance and egg whites whip up quickly.

They’re also great for celebrating big events—like new blog layouts! Do you guys like it? I’m still fixing glitches (like an awfully slow page loading speed), but it was a weekend DIY project that I think looks pretty good!