Serves: 6
Total Calories: 274
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.
This Caribbean Banana Dessert recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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