Bake at 350 degrees for 20 minutes. Makes 16 bars at 11 cents each. Nutrient Value Per Bar: 147 calories, 3 g protein, 6 g fat, 22 g carbohydrate, 62 mg sodium, 27 mg cholesterol. Exchanges: 1 starch/bread, 1/2 fruit, 1 fat.

CRUST:

1 c. whole-wheat flour
3 tbsp. firmly packed brown sugar
1/4 tsp. salt
2 tbsp. butter, chilled
1/4 c. vegetable oil
1 c. old-fashioned oats

FILLING:

2/3 c. golden raisins
1 lg. banana (8 oz.), quartered
1/4 c. firmly packed brown sugar
1/2 tsp. ground ginger
1 tsp. grated orange rind (with no bitter white part)
2 eggs

Preheat the oven to moderate 350 degree. Spray a 9 inch square baking pan evenly with nonstick vegetable oil cooking spray.

Prepare the Crust: Combine the flour, sugar, salt, butter and oil in the container of a food processor. Whirl until the mixture is the texture of coarse corn meal. Add the oats to the mixture in the food processor. Pulse with on/off motion just until combined. Reserve 1 cup of the crust mixture.

Scrape the remaining dough into the prepared pan. Spread the dough level, pressing evenly in the pan.

Prepare the Filling: Combine the raisins, banana, brown sugar, ginger and orange rind in (unwashed) container of processor. Whirl 1 minute or until smooth. Add eggs. Whirl until blended. Pour filling into pan. Sprinkle reserved crust mixture, crumbling in hands, over filling in pan.

Bake in preheated moderate oven 350 degrees for 20 minutes or until a knife inserted in the center comes out clean. Cook on rack in pan. Cut into 16 squares. Wrap the squares individually in plastic wrap for easy packing. Refrigerate for up to 5 days.