This recipe starts with a cake mix and ends with a spicy, moist, citrusy bar cookie. It's a good way to use up that overripe banana sitting on the counter, but you also need a firm one out of the bunch you just bought at the store.
Ingredients: 1 extra-ripe, medium banana, peeled, 1 package (14.5 ounce) gingerbread cake mix, 1/2 cup lukewarm water, 1 egg, 1 firm small banana, peeled and chopped (1/2 cup), 1/2 cup raisins, 1/2 cup slivered almonds, 1 1/2 cups powdered sugar, juice from 1 lemon.
Preheat oven to 350 degrees. Grease a 13x9 inch baking pan; set aside. Place medium banana in blender and process until pureed; use 1/2 cup for recipe. In large bowl, combine gingerbread mix, water, 1/2 cup pureed banana and egg; beat well. Stir in chopped banana, raisins and almonds. (Raisins and almonds are optional).
Spread batter in prepared baking pan; place in the preheated 350 degree oven and bake 20-25 minutes or until toothpick inserted in center comes out clean.
While bars are cooling prepare glaze as follows: Mix powdered sugar and lemon juice in medium bowl to make a thin glaze (may add more lemon juice to make thinner). Spread glaze over warm gingerbread bars. After completely cooling, cut into triangles or other desired shape and sprinkle with powdered sugar, if desired.
Makes 32 bars.
"Treasury of Holiday Cookies" published by Publications Internationa, LTD, Lincolnwood, IL, in 1994.