Title: Caribbean Banana Dessert
Categories: Dessert 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

previous

next