Caribbean Banana Dessert
Yield
6 servingsPrep
20 minCook
1 hrsReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
lemon zest
|
|
| 1 | tablespoon |
orange zest
|
|
| 1 | tablespoon |
lemon juice
|
|
| 3 | tablespoons |
orange juice
|
|
| 3 | cups |
bananas
chunks |
*
|
| 3 | teaspoons |
liquid egg substitute
mixed with 4 tablespoons water |
|
| ⅓ | cup |
brown sugar
|
*
|
| 3 | tablespoons |
pineapple juice
|
|
| 1 | cup |
soy milk
|
|
| 1 | cup |
bread crumbs
|
|
| 2 | tablespoons |
margarine
melted, cooled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
lemon zest
|
|
| 15 | ml |
orange zest
|
|
| 15 | ml |
lemon juice
|
|
| 45 | ml |
orange juice
|
|
| 7.1E+2 | ml |
bananas
chunks |
*
|
| 15 | ml |
liquid egg substitute
mixed with 4 tablespoons water |
|
| 79 | ml |
brown sugar
|
*
|
| 45 | ml |
pineapple juice
|
|
| 237 | ml |
soy milk
|
|
| 237 | ml |
bread crumbs
|
|
| 3E+1 | ml |
margarine
melted, cooled |
*
|
Directions
Preheat oven to 300℉ (150℃).
Oil a 1½ quart mould.
Combine peels and juices with banana and set aside.
Place egg replacer, sugar and pineapple juice in a food processor and pulse until 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.
