"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bannana Oatmeal Cake Recipe

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This recipe for Bannana Oatmeal Cake, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pearl Chapman


1 c. quick oats
1 1/2 c. hot water
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 1.2 c. flour
1 1.2 tsp. soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
2 med bannanas well ripened and mashed
1 tsp. vanilla

Soak oats in hot water 20 minutes. Mix shortening, sugar and eggs. Add flour, soda, salt and spices, blend. Add bananas, vinilla and oats, mix well. Pour into greased and floured pan, 9x13 or 2- 9" layer pans Bake at 350 degrees about 50 minutes for large cake or 25-30 minutes for layers.




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