Grease ramekins thorougly and coat with vanilla sugar. Mash the bananas with a fork, until smooth. Add the honey to the mashed bananas and set aside.
Whisk the egg whites until soft peaks, add the vanilla sugar and whisk until thick and frothy. Add in the Gallino. Spoon a third of the egg whites mixture into banana mixture.
Add remainder of egg white into bowl, folding gently. Pour into ramekins and bake for 10 - 12 mins (gas mark 6).
Dust with icing sugar to serve. Run a finger around the rim, to create a top hat. This will assist the soufffles to rise straight.
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