Instructions: In a large saucepan melt butter or margarine; blend in the cornstarch. Add the mashed bananas. Cook the mixture 2 to 3 minutes over low heat, stirring constantly. Stir in rum, lemon or lime juice and peel. Remove from heat.

Beat the 5 egg whites until stiff peaks form; set aside. With same beaters, beat egg yolks and sugar until light and thick. Stir into banana mixture.

Fold in the reserved beaten eggs whites. Turn into a buttered 2 quart souffle dish. bake at 350 degrees F. 30 to 40 minutes, or until center is set. While souffle is baking, prepare the Rum Sauce. Serve immediately with

Rum Sauce*. Rum Sauce: In top of double boiler, mix together butter and confectioners sugar. Stir in the egg and Rum. Place over boiling water and cook, stirring constantly, until slightly thickened.

Serves 6-8

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