Banana Bundt Cake with Tasty 5 Grain Cereals

There are so many new ingredients out there in the markets that I don't know where to begin testing with.  I have my favorite banana bread recipe that I have been baking with for the past thirty-years.  Then, there is new healthy ingredients to try with.  For the health conscious bakers who maybe concerned with consuming too much white flour, here is Banana Bundt Cake with Bob's Red Mill 5 Grain Cereals photo journal.

The top and bottom cake are the same.  It was taken under slightly different lighting.
The result of adding 5 Grain Cereals added the nutty flavor.   Some friends thought I had walnuts in it.  Instead of full amount of white flour, substitute at least 2/3 C with white whole wheat flour and the rest with regular flour.

Chocolate Banana Chiffon Cake

I finally made this 'Chocolate' Banana Chiffon Cake as a stress relief.  Chocolate is known for its mysterious power it posses to give energy,.... but most of all for its smooth creamy satisfying taste.   (I believe this is one of the recipe from one of my favorite blogger's site.  I will have to dig out my print out to give the proper credit later.)  The cake's texture is light, banana did not overpower the taste.  I think it will go very well with some kind of dessert wine.  I enjoyed my slice with a glass of cold milk.

Fried Sweet Potatoes

Sweet potatoes are preferred over regular potatoes in the diabetic recipes.  At the Elephant Bar Restaurants, there are two types of French Fries.  One made from Russet potatoes and the other from sweet potatoes.  I used the "sweet potatoes".  Caution:  watch the peanut oil temperature.  I think I would prefer to cook them in an electric fryer with auto temperature control to keep it at 325'F when blanching and 375'F when frying to avoid sugar burn.  I also would like to learn how to get those thin crispy crusty outer shell on those fries.  The thought of the process and clean-up opted me to just 'go and enjoy' it at the restaurant.