Caribbean Banana Dessert

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.