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Caribbean Banana DessertRecipe : Caribbean Banana Dessert
Procedure :
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. |
