Banana Soufflé

Preheat the oven to 350 degrees F. Grease a 1 1/2-quart souffle dish with the butter; sprinkle with 1 tablespoon of the granulated sugar. Set aside.

Separate the eggs, reserving 2 of the egg yolks for another use. In a large bowl, whisk together the remaining 2 egg yolks and the cinnamon until thickened and smooth. Add the mashed bananas, stirring gently to combine; set aside.

In a medium bowl, combine the egg whites and cream of tartar. With clean beaters, beat the egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the remaining 3 tablespoons granulated sugar. Continue beating until stiff peaks form (tips stand straight). Gently fold half of the beaten egg whites into the banana mixture. Fold in the remaining egg whites until no white streaks remain. Transfer to the prepared souffle dish.

Bake about 30 minutes or until puffed and a knife inserted near the center comes out clean. Serve immediately. Divide into four servings; drizzle with chocolate syrup and dust with powdered sugar.