SUPER MOIST BANANA CAKE

INGREDIENTS:
4 WHOLE EGGS (ABOUT 1 CUP EGGS)
1 CUP GRANULATED SUGAR 1/2 CUP BROWN SUGAR
1/4 CUP MOLASSES
1 TEASPOON SALT
1 TEASPOON BAKING POWDER
1 TEASPOON BAKING SODA
1 TEASPOON CINNAMON
1 TEASPOON NUTMEG
1/4 CUP FRESH MILK
1 CUP COOKING OIL
1/4 CUP QUICK COOKING OATMEAL
2-1/4 CUPS ALL-PURPOSE FLOUR
1-1/2 CUPS OVERRIPE BANANA (BONGOLAN, LACATAN OR
LATUNDAN)
PROCEDURES:
PRE-HEAT THE OVEN TO 350F OR 175C.
LINE A 9X5X3-INCH LOAF PAN WITH WAX PAPER.
BEAT IN A BOWL WITH A HAND MIXER AT HIGH SPEED OR HEAVYDUTY MIXER FOR TWO MINUTES THE EGGS, GRANULATED AND
BROWN SUGAR, MOLASSES, SALT, BAKING POWDER, SODA,
CINNAMON, AND NUTMEG. TURN THE MIXER TO LOW, AND ADD MILK
AND COOKING OIL. MIX FOR A FEW SECONDS TO BLEND. ADD
FLOUR AND OATMEAL, AND MIX UNTIL THERE IS NO MORE VISIBLE
TRACE OF FLOUR. ADD THE MASHED BANANAS. INCREASE THE
SPEED TO HIGH, AND MIX FOR ANOTHER 30 SECONDS.
POUR THE BATTER AND SPREAD ON THE LINED PAN. BAKE FOR 70
MINUTES OR UNTIL A CAKE TESTER OR BARBECUE STICK
INSERTED IN THE CAKE CENTER COMES OUT CLEAN. COOL IN A
PAN, THEN LOOSEN OUT AND INVERT. REMOVE THE WAX PAPER.
YOU CAN ALSO BAKE THE BATTER IN 24 PAPER-LINED 2-1/2-INCH
MUFFIN PANS FOR 20 TO 25 MINUTES.