1 banana, thinly sliced
1/2 cup water
1/3 cup rolled oats
4 eggs
1/2 cup frozen orange juice concentrate(optional)
1 tablespoon white sugar
1/2 teaspoon vanilla extract (optional)
1 cup raisins
1 cup chopped pecans
1/4 cup confectioners' sugar for rolling
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 2 quart baking dish.
Cut a small X in the top of the banana, keeping on the shorter sides so that the flesh looks like it was skinned. Remove the skins from the bananas, remove the cores; peel them from the skins.
In a large bowl, whisk together water, oats, eggs, orange juice concentrate, and sugar; stir in vanilla and raisins and pecans. Add this mixture to the banana flesh mixture, mixing just until all the raisins have been stirred in. Divide the batter evenly into the prepared dish, and spread the pecans along the edge.
Bake 18 to 25 minutes in the preheated oven, until a toothpick inserted comes out clean. Lift the foil from the pan, and slice into thin pieces about 2 inches wide. Roll pieces into bite-sized pieces, add to cookie sheets, and press cookies in centers to even coat.