Coat four
310ml soufflé dishes with cooking oil spray; sprinkle bases and sides
with 1 tablespoon of the sugar, shake off excess. Whisk remaining 1
tablespoons of sugar, cornflour, banana and egg yolks in large bowl
until combined. Bring milk to boil in medium pan; gradually whisk hot
milk into banana mixture. Return mixture to pan; whisk over heat until
banana mixture boils and becomes very thick.
Transfer
banana mixture to large bowl, cover surface with plastic wrap; cool 5
minutes. Beat egg whites in medium bowl with electric mixer until soft
peaks form, gradually add extra sugar, beating until firm peaks form.
Gently fold egg white mixture into banana mixture in 2 batches. Spoon
mixture into prepared dishes; smooth tops. Place a thin slice of banana
on each souffle, if desired.
Bake in
moderately hot oven about 20 minutes or until souffles are puffed. Serve
immediately; dusted with a little sifted icing sugar, if desired.
