6 bananas
1 tbsp. potato starch or cornstarch
Confectioners' sugar
Pinch of salt
1/2 c. milk
1 tbsp. anisette or Pernod
2 egg yolks, slightly beaten
3 egg whites

Cut a thin slice lengthwise from each banana, carefully lift out the fruit from the bananas without breaking the skin. Reserve the skins. Put enough of the bananas through a potato ricer, sieve, or food mill to yield 2 cups of puree. Reserve any remaining fruit for another time.

Combine the potato starch or cornstarch with 1 tablespoon confectioners' sugar, the salt and the milk and cook stirring constantly with a wire whisk until mixture thickens. Add the yolks. Bring to a boil, stirring constantly and remove from the heat. Cool.

Preheat oven to 350 degrees. Beat egg whites until stiff but not dry and fold them into the banana mixture. Pile the mixture into the reserved skins until they are two-thirds full. Sprinkle with confectioner's sugar and bake 10-15 minutes, or until the souffles are puffed and browned. Serve as a dessert. Souffle must be served as soon as they are removed from the oven.