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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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