"This is the first soufflé I learnt back in 1979 and it’s still the best. The most important part of this recipe is to ensure the bananas are super ripe, if not the soufflé will shrink instead of rising. Strawberry coulis makes this dish even more luxurious; add some double cream and you’ll be in heaven. Also forget the gentle, gentle attitude that people talk about when making soufflés, this will resist the banging of the oven door and stand upright for at least 5 minutes. Just remember to make sure the bananas are very, very ripe!" Peter Kuruvita, Peter Kuruvita's Coastal Kitchen