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READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300°F, and oil a 1½ 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.

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