Directions:
- Preheat the oven to 300°F.
- Oil a 1 1/2 quart mold.
- Combine the lemon and orange zests, lemon and orange juices, ginger, and banana. Set aside.
- Place the eggs, brown sugar and pineapple juice in a food processor and pulse until blended.
- Add the milk and ground nuts and pulse a few more times.
- Spoon the nut mixture over the banana mixture.
- Add the melted margarine and mix well.
- Pour into the prepared mold.
- Place the mold in a large pan, and pour enough boiling water into the pan to reach halfway up the sides of the mold.
- Bake until a knife inserted in the center comes out clean, about 80 minutes.
- (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.
- Unmold.
- Refrigerate at least 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.06 Kcal (1713 kJ) | ||
| Calories from fat | 215.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.96g | 37% | |
|---|---|---|---|
| Cholesterol | 66.74mg | 22% | |
| Sodium | 70.01mg | 3% | |
| Potassium | 739.6mg | 16% | |
| Total Carbs | 45.22g | 15% | |
| Sugars | 25.08g | 100% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 9.38g | 19% | |
| Vitamin C | 23.1mg | 38% | |
| Iron | 1.8mg | 10% | |
| Calcium | 140.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 175.92 Kcal (737 kJ) | ||
| Calories from fat | 92.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.31g | 37% | |
|---|---|---|---|
| Cholesterol | 28.7mg | 22% | |
| Sodium | 30.11mg | 3% | |
| Potassium | 318.08mg | 16% | |
| Total Carbs | 19.45g | 15% | |
| Sugars | 10.78g | 100% | |
| Dietary Fiber | 2.04g | 19% | |
| Protein | 4.03g | 19% | |
| Vitamin C | 9.9mg | 38% | |
| Iron | 0.8mg | 10% | |
| Calcium | 60.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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