Recipe - Caribbean Banana Dessert

1 tablespoon Lemon peel
1 tablespoon Orange peel
1 tablespoon Lemon juice
3 tablespoon Orange juice
3 cup Banana chunks
3 teaspoon Egg replacer mixed with
4 tablespoon Water
1/3 cup Brown sugar
3 tablespoon Pineapple juice
1 cup Soy milk
1 cup Breadcrumbs
2 tablespoon Soy margarine, melted &
cooled

Preheat oven to 300F. Oil a 1 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini