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 ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.