Caribbean Banana Dessert

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.