1 pkg. German Chocolate Cake Mix
3 very ripe bananas, sliced
1 c. water
1/3 c. oil
3 eggs

Heat oven to 350 degrees. Grease 10x15 inch (jelly roll) pan. In large bowl combine cake mix, chopped bananas, water, oil and eggs. Beat at low speed until moistened; beat 2 minutes at highest speed. Pour batter into prepared pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely.

FROSTING:

1 can ready to spread Pecan Coconut Frosting
1 sm. ripe mashed banana

In small bowl, combine frosting and mashed bananas. Spread over cooled cake.

GLAZE:

1 oz. (1 sq.) unsweetened chocolate, melted
1/2 c. powdered sugar
1 to 2 tsp. water

In small bowl, combine melted chocolate and powdered sugar. Add water until of a drizzling consistency, blending until smooth. Drizzle over frosting. Store in the refrigerator. Cut into bars to serve. Stays nice and moist when stored in the refrigerator. Bars freeze very well.