|Potato starch||1 Tablespoon|
|Confectioners' sugar||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , slightly beaten|
1. Cut off 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 two cups of puree. Reserve any remaining fruit for another use.
2. Combine the potato starch or cornstarch with one tablespoon confectioners' sugar, the salt and the milk and cook, stirring constantly with a wire whisk, until the mixture thickens. Add the banana puree, anisette or pernod and egg yolks. Bring to a boil, stirring constantly, and remove from the heat. Cool.
3. Preheat the oven to moderate (350° F.).
4. Beat the egg whites until they are stiff but not dry and fold them into the banana mixture. Pile the mixture into the reserved banana skins until they are two-thirds full. Sprinkle with confectioners' sugar and bake ten to fifteen minutes, or until the souffles are puffed and browned.