Caribbean banana dessert

1 tb Lemon peel
      1 tb Orange peel
      1 tb Lemon juice
      3 tb Orange juice
      3 c  Banana chunks
      3 ts Egg replacer mixed with
      4 tb Water
    1/3 c  Brown sugar
      3 tb Pineapple juice
      1 c  Soy milk
      1 c  Breadcrumbs
      2 tb Soy margarine, melted &
           -- cooled
 
  Preheat oven to 300F.  Oil a 1 1/2 quart mould.  Combine peels &
  juices with banana & set aside.
  Place egg replacer, sugar & pineapple juice in a food processor &
  pulse till blended.  Add soy milk & bread crumbs & pulse a few more
  times. Spoon mixture over banana mixture.  Add margarine, mix well &
  pour into prepared mould.
  Place mould in a large pan & 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 & then remove
  from the mould. Refrigerate 2 hours before serving.