Caribbean Banana Dessert Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Lemon peel,
1 tbsp: Orange peel,
1 tbsp: Lemon juice,
3 tbsp: Orange juice,
3 cup: Banana chunks,
3 tsp: Egg replacer mixed with,
4 tbsp: Water,
1/3 cup: Brown sugar,
3 tbsp: Pineapple juice,
1 cup: Soy milk,
1 cup: Breadcrumbs,
2 tbsp: Soy margarine, melted &, cooled
Directions:
Preheat oven to 300F. Oil a 1 1/2 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.
Source from luhu.jp
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.
Source from luhu.jp