YIELD: 30 3 cups quick cooking oats2 cups all-purpose flour1 ¾ cup whole wheat flour2 Tbsp. baking powder1 ½ tsp. salt1 Tbsp. cinnamon6 eggs1 ½ cup brown sugar1 Tbsp. vanilla¾ cup low fat buttermilk ¾ cup canola oil36 oz. canned, crushed pineapple in juice, undrained6 medium bananas, diced 1. Preheat oven to 350°F 2. Spray 16-12 inch rectangle cake pan with non stick spray. 3. In large bowl, mix together eggs, sugar, vanilla, buttermilk, and oil. 4. Add all dry ingredients, stir until ...
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