Caribbean Banana Dessert
Ingredients
1 Tbsp. lemon peel
1 Tbsp. orange peel
1 Tbsp. lemon juice
3 Tbsp. orange juice
3 C. banana chunks
3 tsp. egg substitute mixed with
4 Tbsp. water
1/3 C. brown sugar
3 Tbsp. pineapple juice
1 C. soy milk
1 C. breadcrumbs
2 Tbsp. soy margarine, melted and cooled
Cooking Instructions
Preheat oven to 300 degrees. Oil a 1 1/2 quart mold. Combine peels and juices with banana and set aside. Place egg substitute, sugar and pineapple juice in a food processor and pulse till 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 mold. Place mold in a large pan and pour in enough boiling water to reach halfway up the sides of the mold. 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 mold. Refrigerate 2 hours before serving.
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