Preheat oven to gas mark 8/230º C.
Brush the inside of 1/2 pint souffle 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 souffle is puffed and browned.
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