Preheat
oven to gas mark 8/230º C. Brush the inside of 1/2 pint
soufflé dish lightly with oil. Peel and slice bananas and
place them in a bowl, add lemon juice and mash well with a
fork. Beat egg whites until soft peaks form.
Gradually sift in the icing sugar beating with wire whisk
until sugar dissolves completely and stiff peaks are formed.
Gently fold beaten egg whites into banana mixture one-third
at a time. Spoon or slide mixture into the soufflé dish and
bake for 15 minutes or until soufflé is puffed and browned.
