Method

• 1.
  Preheat the oven to 190C.
• 2.
  Brush six 170ml soufflé dishes or ramekins with the melted butter and lightly sprinkle with a little extra caster sugar, tipping out any excess.
• 3.
  In a large bowl, beat the egg yolks with 1/4 cup (55g) caster sugar using an electric mixer, until pale and smooth. Beat in mashed banana and passionfruit.

• 4.
  In another large bowl, beat eggwhites to soft peaks. Gradually add the remaining 1/4 cup (55g) caster sugar and continue beating until you have glossy, stiff peaks. Using a large metal spoon, gently fold eggwhite, a little at a time, into the yolk mixture, taking care to keep as much air in the mix as possible.
• 5.
  Fill soufflé dishes or ramekins to the brim and run your thumb around the inside edge of each ramekin (this will help the soufflés rise). Place on a baking sheet and bake on a rack just below the middle of the oven for 12-14 minutes until puffed and golden.
• 6.
  Carefully remove the soufflés from the oven, then dust with icing sugar and serve immediately.