Caribbean Banana Dessert

Ingredients

Directions

Preheat oven to 300 degrees F.

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 and pulse till blended.

Add soy milk and bread crumbs and 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.