Caribbean Banana Dessert

Recipe Ingredients

1 tablespoon	15ml	Lemon peel
1 tablespoon	15ml	Orange peel
1 tablespoon	15ml	Lemon juice
3 tablespoons	45ml	Orange juice
3 cups	711ml	Banana chunks
3 teaspoons	15ml	Egg replacer mixed with
4 tablespoons	60ml	Water
1/3 cup	53g / 1.9oz	Brown sugar
3 tablespoons	45ml	Pineapple juice
1 cup	237ml	Soy milk
1 cup	146g / 5.1oz	Breadcrumbs
2 tablespoons	30ml	Soy margarine - melted and
		Cooled

Recipe Instructions

Preheat oven to 300F. Oil a 1 1/2 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.

Source:
Cooking Live Show #CL9058

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