Made This Recipe? Add Your Photo

Total Time
1hr 34mins
Prep 15 mins
Cook 1 hr 19 mins

A taste of the Caribbean in your own kitchen! Try this for a tasty treat!

Ingredients Nutrition

Directions

  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.
Most Helpful

4 5

I absolutely love the combination of flavors. The lemon and orange zest and fresh ginger are the perfect foil for the sweetness of the sugar and bananas. I followed the recipe exactly as written. After chilling and unmolding, the the custard like part was very soft and there was a puddle of liquid on the dish. I think more custard and less banana would make this a sensational desert.