Caribbean banana dessert

Yield: 6 servings

Measure Ingredient
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 & cooled

Preheat oven to 300F. Oil a 1½ 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.

Reputedly Empress Josephine's favourite dessert, only try if you have a very sweet tooth.

"Vegetarian Times" December, 1993 Submitted By MARK SATTERLY On 12-21-94

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