Caribbean Banana Dessert Recipes

Steps:

• Preheat oven to 450 degrees F.
• Peel the bananas, split them in half lengthwise, then place them in a buttered baking dish (10"x6"x2").
• Combine the sugar, orange juice, nutmeg, cinnamon and sherry in a saucepan. Heat until sugar is dissolved, then pour over the bananas. Dot with butter.
• Bake bananas for 10 to 15 minutes, or until the bananas are tender. Baste them once or twice during baking.
• Remove from oven. Sprinkle with the rum before serving.
• Serve as-is, or with a scoop of vanilla or coconut ice cream.

Steps:

• Preheat oven to 300°F, and oil a 1½ quart mould.
• Combine peels and juices with banana chunks and set aside.
• Place egg substitute mixture, sugar and pineapple juice in a food processor and pulse until blended.
• Add soy milk and bread crumbs and pulse a few more times.
• Spoon the mixture over banana mixture.
• Add margarine, mix well and pour into prepared mould.
• Place mould in a large pan and 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 and then remove from the mould.
• Refrigerate 2 hours before serving.