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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 300°F. | 2. Oil a 1 1/2 quart mold. | 3. Combine the lemon and orange zests, lemon and orange juices, ginger, and banana. Set aside. | 4. Place the eggs, brown sugar and pineapple juice in a food processor and pulse until blended. | 5. Add the milk and ground nuts and pulse a few more times. | 6. Spoon the nut mixture over the banana mixture. | 7. Add the melted margarine and mix well. | 8. Pour into the prepared mold. | 9. Place the mold in a large pan, and pour enough boiling water into the pan to reach halfway up the sides of the mold. | 10. Bake until a knife inserted in the center comes out clean, about 80 minutes. | 11. (You may have to add boiling water to the pan as the dessert bakes to keep it at the desired level.) Cool 20 to 30 minutes. | 12. Unmold. | 13. Refrigerate at least 2 hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon zest	1		grated	-	-	-	-
orange zest	1	tablespoon	grated	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
orange juice	3	tablespoons		20.925	4.836	0.3255	0.09300000000000001
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
banana	3	cups		600.75	154.17	7.3575	2.2275
egg	2			143.0	0.72	12.56	9.51
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
pineapple juice	3	tablespoons		24.8438	6.0328	0.1688	0.0562
milk	1	cup	evaporated	552.0	13.296	5.496	57.216
pine nut	1	cup	ground	908.55	17.658	18.4815	92.2995
margarine	2	tablespoons	melted cooled	202.75799999999998	0.2538	0.2538	22.701
water			boiling	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.