Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    ripe medium bananas -- peeled
     1/2  cup           sugar
   1      tablespoon    unflavored gelatin
   1      dash          salt
   1      cup           cold water
     1/2  cup           coffee-flavor liqueur
   3                    eggs -- separated
   1      cup           heavy cream -- whipped
                        sweetened whipped cream -- for garnish
                        sliced banana -- for garnish
                        toasted slivered almonds -- for garnish

Preparation:

1. Make a 1-inch foil collar to fit around a 5-cup souffle dish; butter collar and secure with tape. 2. Slice bananas into blender; whir until pureed. 3. Combine 1/4 cup sugar with gelatin and salt in a medium saucepan. 4. Add water and liqueur; cook, stirring, over low heat until gelatin dissolves. 5. Stir a small amount of gelatin mixture into egg yolks; stir back into hot gelatin mixture. 6. Cook, stirring, over low heat until mixture coats a metal spoon, 2 to 3 minutes. 7. Chill until partially set, stirring periodically. 8. Fold whipped cream into gelatin mixture; fold in bananas. 9. Beat egg whites until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. 10. Fold into gelatin mixture; turn into prepared souffle dish. 11. Chill until firm, 5 to 6 hours or overnight; to serve, remove collar and garnish with dollops of whipped cream, sliced bananas and almonds.