Island Fruity Banana Dessert

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Island Fruity Banana Dessert

 

1 tbsp. lemon peel

1 tbsp. orange peel

1 tbsp. lemon juice

3 tbsps. orange juice

3 cs. banana chunks

3 tsps. egg replacer mixed with 4 tbsps. water

1/3 cup brown sugar

3 tbsps. pineapple juice

1 cup soy milk

1 cup breadcrumbs

2 tbsps. soy margarine, melted, cooled

 

Preheat oven to 300 degrees.

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, pulse till

blended.

Add soy milk and bread crumbs, 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, 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.