Caribbean Banana Dessert
An easy to prepare dessert that can be served to your guests and love ones. Follow these simple steps and you're up for a great Caribbean dessert.
Ingredients:
1 tb Lemon peel
1 tb Orange peel
3 tb Orange juice
1 tb Lemon juice
3 cups Banana chunks
3 ts Egg replacer mixed with
1/3 cup Brown sugar
3 tb Pineapple juice
1 cup Breadcrumbs
1 cup Soy milk
2 tb Soy margarine, melted and cooled
4 tb Water
Procedure:
Preheat oven to 300F. Oil a 1 1/2 quart mould. Combine peels and juices with banana and set aside. Place egg replacer, pineapple juice and sugar 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 and 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 and then remove from the mould.
Refrigerate 2 hours before serving.
Ingredients:
1 tb Lemon peel
1 tb Orange peel
3 tb Orange juice
1 tb Lemon juice
3 cups Banana chunks
3 ts Egg replacer mixed with
1/3 cup Brown sugar
3 tb Pineapple juice
1 cup Breadcrumbs
1 cup Soy milk
2 tb Soy margarine, melted and cooled
4 tb Water
Procedure:
Preheat oven to 300F. Oil a 1 1/2 quart mould. Combine peels and juices with banana and set aside. Place egg replacer, pineapple juice and sugar 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 and 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 and then remove from the mould.
Refrigerate 2 hours before serving.
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