Preheat oven to 180°C (350°F).Mix crust ingredients and press half the mixture onto the bottom of an oven-proof square pan.In a saucepan, heat the prune juice until hot but not boiling. Add the dried fruits and steep for 15 minutes.Transfer half the fruit mixture to a food processor, add banana and blend until pureed.Incorporate the rest of the dried fruits and mix well.If the mixture seems too liquid, add a little flour to the mix.Season with lemon zest, cinnamon and nutmeg. Spread mixture over the crust.Top with the reserved crust mixture.Bake in the oven for 30-45 minutes.Remove from oven and cut in squares while still hot.Serve with crème anglaise or applesauce.

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crust: 1 3/4 cup (440 mL) ginger granola cereal 1 cup (250 mL) whole wheat flour 1/4 cup (60 mL) honey 2/3 cup (170 mL) cold-pressed corn oil Garnish: 1 cup (250 mL) prune juice 1/4 cup (60 mL) date, chopped 1/4 cup (60 mL) currants 1/4 cup (60 mL) dried figs, chopped 1/4 cup (60 mL) dried apricot, chopped 1 ripe banana whole wheat flour, to taste 1/2 tsp. (2 mL) lemon zest, grated ground cinnamon, to taste nutmeg, to taste