Caribbean Banana Dessert

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Title: Caribbean Banana Dessert
Yield: 6 Servings
Categories: Desserts, Bakery


1 tb Lemon peel
1 tb Orange peel
1 tb Lemon juice
3 tb Orange juice
3 c Banana chunks
3 ts Egg replacer mixed with
4 tb Water
1/3 c Brown sugar
3 tb Pineapple juice
1 c Soy milk
1 c Breadcrumbs
2 tb Soy margarine, melted &
-- cooled

Preheat oven to 300F. Oil a 1 1/2 quart mould.
Combine peels & juices with banana & set aside.
Place egg replacer, sugar & pineapple juice in a food
processor & pulse till blended. Add soy milk & bread
crumbs & pulse a few more times. Spoon mixture over
banana mixture. Add margarine, mix well & pour into
prepared mould. Place mould in a large pan & pour in
enough boiling water to reach halfway up the sides of
the mould. Bake 1 hour 20 minutes, a knife inserted
should come out clean. You may have to add more
boiling water during the cooking time. Cool 20 to 30
minutes & then remove from the mould. Refrigerate 2
hours before serving.

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