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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 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1	tablespoon	rind	3.8425	1.2349	0.1458	0.0397
orange	1	tablespoon	rind	5.2875	1.3219	0.1058	0.0135
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
orange juice	3	tablespoons		20.925	4.836	0.3255	0.09300000000000001
banana	3	cups		600.75	154.17	7.3575	2.2275
liquid egg substitute	3	teaspoons	mixed	7.2	0.3	1.5	0.0
water	4	tablespoons		0.0	0.0	0.0	0.0
brown sugar	1/3	cup		278.6667	71.9327	0.08800000000000001	0.0
pineapple juice	3	tablespoons		24.8438	6.0328	0.1688	0.0562
soymilk	1	cup		131.22	15.2604	7.9461	4.2525
breadcrumb	1	cup		-	-	-	-
soy margarine	2	tablespoons	melted cooled	199.92	0.1988	0.0504	22.4

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