Title: Caribbean banana dessert
 Categories: Desserts, 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.