Caribbean Banana Dessert

• 1 tablespoon lemon, rind of
• 1 tablespoon orange rind
• 1 tablespoon lemon juice
• 3 tablespoons orange juice
• 3 cups bananas, chunks
• 3 teaspoons liquid egg substitute, mixed with water
• 4 tablespoons water
• 13 cup brown sugar
• 3 tablespoons pineapple juice
• 1 cup soymilk
• 1 cup breadcrumbs
• 2 tablespoons soy margarine, melted and cooled

1. Preheat oven to 300F, and oil a 1 1/2 quart mould.
2. Combine peels and juices with banana chunks and set aside.
3. Place egg substitute mixture, sugar and pineapple juice in a food processor and pulse until blended.
4. Add soy milk and bread crumbs and pulse a few more times.
5. Spoon the mixture over banana mixture.
6. Add margarine, mix well and pour into prepared mould.
7. Place mould in a large pan and pour in enough boiling water to reach halfway up the sides of the mould.
8. Bake 1 hour 20 minutes, a knife inserted should come out clean.
9. You may have to add more boiling water during the cooking time.
10. Cool 20 to 30 minutes and then remove from the mould.
11. Refrigerate 2 hours before serving.

lemon, orange rind, lemon juice, orange juice, bananas, liquid egg substitute, water, brown sugar, pineapple juice, soymilk, breadcrumbs, soy margarine

Taken from www.food.com/recipe/caribbean-banana-dessert-25461 (may not work)