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Ingredients:
2 teaspoons sugar 2 Tablespoons margarine 1/4 cup all-purpose flour* 3/4 cup 1% milk* 6 Tablespoons sugar, divided 3/4 cup mashed bananas (about 2 medium) 1/4 cup chopped walnuts, toasted 1 teaspoon of vanilla extract 1/2 teaspoon lemon juice 6 egg whites (may use egg whites from carton) 1/8 teaspoon cream of tartar * since one of the times this was made - the request was that it be gluten and dairy free. I used almond flour and a dairy free margarine and it worked out well.
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Utensils:
8 (6 -ounce) souffle dishes measuring spoons and cups small saucepan small wire whisk large bowl plastic wrap electric or hand mixer spatular 
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Coat the soufflé dishes with cooking spray; sprinkle each with 1/4 tsp of sugar and set aside. Melt margarine in a small saucepan over medium heat; add flour and cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and 3 Tablespoons of sugar, stirring constantly. Cook until mixture is thickened and bubbly, stirring constantly. Remove from heat; pour into a large bowl.
Combine banana and next three ingredients stirring well. Cover with plastic wrap and let cool completely.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until mixer until soft peaks form. Gradually add remaining 3 tablespoons sugar, 1 tablespoons at a time, beating until stiff peaks form.
Gently fold egg white mixture into banana mixture. Spoon evenly into prepared soufflé
dishes. Place soufflé dishes on a cookie sheet and cook for 30 minutes until puffed, brown, and set. Serve immediately.
Combine banana and next three ingredients stirring well. Cover with plastic wrap and let cool completely.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until mixer until soft peaks form. Gradually add remaining 3 tablespoons sugar, 1 tablespoons at a time, beating until stiff peaks form.
Gently fold egg white mixture into banana mixture. Spoon evenly into prepared soufflé
dishes. Place soufflé dishes on a cookie sheet and cook for 30 minutes until puffed, brown, and set. Serve immediately.
These soufflés may also be frozen for up to 2 weeks. After the mixture has been spooned into the soufflé dishes - freeze uncovered until firm, about 2 hours. Then wrap with heavy-duty aluminum foil. To bake from frozen use a 9-inch baking pan for four soufflés and pour hot water into the pan to depth of 1 inch. Bake at 350 degrees for 40 minutes or until puffed and set. Serve immediately.