SUPER MOIST BANANA CAKEINGREDIENTS:4 WHOLE EGGS (ABOUT 1 CUP EGGS)1 CUP GRANULATED SUGAR 1/2 CUP BROWN SUGAR1/4 CUP MOLASSES1 TEASPOON SALT1 TEASPOON BAKING POWDER1 TEASPOON BAKING SODA1 TEASPOON CINNAMON1 TEASPOON NUTMEG1/4 CUP FRESH MILK1 CUP COOKING OIL1/4 CUP QUICK COOKING OATMEAL2-1/4 CUPS ALL-PURPOSE FLOUR1-1/2 CUPS OVERRIPE BANANA (BONGOLAN, LACATAN OR LATUNDAN)PROCEDURES:• PRE-HEAT THE OVEN TO 350°F OR 175°C.• LINE A 9X5X3-INCH LOAF PAN WITH WAX PAPER.• BEAT IN A BOWL WITH A HAND MIXER AT HIGH SPEED OR HEAVY-DUTY 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.