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Title: Caribbean Banana Dessert
Yield: 6 Servings

Ingredients

      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

Instructions

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.

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