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1
Lightly butter the insides of 4 (1-cup) ramekins, then dust with sugar.
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2
Space them evenly on a baking sheet and put in the freezer.
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3
Put the bananas, brown sugar, lemon juice, and rum in a medium saucepan.
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4
Cook uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes.
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5
Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick puree, about 8 more minutes.
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6
Cool to room temperature.
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7
Position the oven rack in the lower third of the oven and preheat to 425 degrees F.
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8
Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy.
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9
Increase the speed to high, gradually pour in the 2 tablespoons sugar, and whip until the whites hold soft peaks.
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10
Fold a quarter of the whites into the banana mixture and then fold in the remaining whites.
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11
(Don't dally here; timing is everything with souffles.
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12
Whip, fold, and get the souffle in the oven without missing a beat.)
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13
Evenly divide the batter among the prepared ramekins.
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14
Bake the souffles until well puffed and golden, about 15 minutes.
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15
Dust with a light sprinkling of cocoa powder, if desired.
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16
Serve immediately.
