The amazing thing is that everyone who reads the Bible has the same joyful thing to say about it. In every land, in every language, it is the same tale: where that Book is read, not with the eyes only, but with the mind and heart, the life is changed. Sorrowful people are comforted, sinful people are transformed, peoples who were in the dark walk in the light. Is it not wonderful to think that this Book, which is such a mighty power if it gets a chance to work in an honest heart, is in our hands today?

Amy Carmichael

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts, Breakfast, Biscuits	24	Servings

INGREDIENTS

1 1/3	c	All-purpose flour
1	c	Quick-cooking rolled oats
1/2	c	Sugar
2	ts	Baking powder
1	ts	Ground cinnamon
1/2	ts	Baking soda
1/2	c	Raisins
1	c	Mashed ripe bananas (about 2 med; 3/4 lb total)
1/4	c	Nonfat milk
2	lg	Egg whites
1	ts	Vanilla

INSTRUCTIONS

In large bowl, stir together flour, oats, sugar, baking powder, cinnamon,
soda, and raisins. Add bananas, milk, egg whites, and vanilla; beat until
lightly mixed.
Spread batter in a nonstick (or lightly oiled regular) 9x13" pan.
Bake in a 350'F. oven until cake is golden brown, just begins to pull from
pan sides, and springs back when lightly touched in center, 35-40 minutes.
Serve warm or cool, cut into about 2" squares. Store as directed.
Per piece: 75 calories; 1.8 grams protein; 0.3 grams fat; (0.1 grams
saturated fat); 17 grams carbohydrates; 59 milligrams sodium; 0.1
milligrams cholesterol.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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