Recipe: Caribbean Banana Dessert

Title: Caribbean Banana Dessert
Categories: Desserts, Martinique, Kwanzaa, Bakery
Yield: 6 servings

1 tb Lemon peel
1 tb Orange peel
1 tb Lemon juice
3 tb Orange juice
3 c Banana chunks
3 ts Egg replacer mixed with
4 tb Water
1/3 c Brown sugar
3 tb Pineapple juice
1 c Soy milk
1 c Breadcrumbs
2 tb Soy margarine, melted &
-- cooled

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.

Reputedly Empress Josephine's favourite dessert, only try if you have
a very sweet tooth.

"Vegetarian Times" December, 1993