Caribbean Banana Dessert

Ingredients

6 gr lemon peel
6 gr orange peel
16 ml lemon juice
45 ml orange juice
450 gr banana chunks
16 gr egg replacer mixed with
60 ml water
75 gr brown sugar
45 ml pineapple juice
240 ml soy milk
240 gr breadcrumbs
28 gr soy margarine

Instructions

-cooled Preheat oven to 150ºC . Oil a 1.5 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.