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. ---------------------------------------------------------------------------
Nutrition
Ingredients
