Caribbean Banana Dessert -

Caribbean Banana Dessert

Ingredients

1 tablespoon lemon peel
1 tablespoon orange peel
1 tablespoon lemon juice
3 tablespoons orange juice
3 cups banana chunks
3 teaspoons egg replacer mixed with 4 tablespoons water
⅓ cup brown sugar
3 tablespoons pineapple juice
1 cup soy milk
1 cup breadcrumbs
2 tablespoons soy margarine, melted and cooled

Method

Preheat oven to 300F. Oil a 1½ quart mould. Combine peels and juices with banana and set aside. Place egg replacer, sugar and pineapple juice in a food processor and pulse till blended. Add soy milk and bread crumbs and pulse a few more times. Spoon mixture over banana mixture. Add margarine, mix well and pour into prepared mould.

Place mould in a large pan and 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 and then remove from the mould. Refrigerate 2 hours before serving.

Related food category:

• Dessert