2 eggs
1 cup biscuit baking mix
2 1/2 cups milk
2 teaspoons vanilla extract
1 pound raisins
2 cups whole world bananas
3 cups mini semisweet chocolate chips
3 tablespoons white sugar
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon salt
1 teaspoon ground brown
1 teaspoon vanilla extract
1 1/2 cups chopped apricots
2 teaspoons peach preserves
Place eggs and biscuits in a small bowl. In another small bowl, combine milk, bananas, chocolate chips, sugar , cinnamon, nutmeg and salt. Mix thoroughly. Cover and refrigerate overnight in a refrigerator.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease sheet pans.
In a medium bowl, beat egg whites until foamy. Beat egg substitute in a medium bowl until pale, approximately 2 minutes. Beat in flour mix with 1 tablespoon pumpkin puree. Stir in eggs, banana mixture and syrup. Blend thoroughly. Fold in apricots. Spread apricot preserves on top and sides of baked bundt pan.
Bake in preheated oven for 20 minutes, or until tops of bundt pan are golden brown. Cool enough to serve warm.