Apricot Banana Bars
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Margarine||1⁄4 Cup (4 tbs), softened|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Egg whites/1/4 cup frozen, thawed cholesterol-free egg product||2|
|Oat flour blend||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Mashed banana||1⁄3 Cup (5.33 tbs) (1 Medium Piece)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Apricot glaze||1 Tablespoon|
Heat oven to 350°.
Spray square pan, 9x9x2 inches, with nonstick cooking spray; dust with flour.
Mix brown sugar and margarine in medium bowl.
Reserve 1 tablespoon of preserves for Apricot Glaze.
Stir remaining preserves, the egg whites and vanilla into brown sugar mixture.
Stir in remaining ingredients except Apricot Glaze until flour is moistened.
Spread in pan.
Bake 20 to 25 minutes or until light golden brown.
Spread with Apricot Glaze while warm; cool.
Cut into about 3 x 1-inch bars.