Banana cake for afternoon tea

150 ml vegetable oil

125 g sugar

125 g wheat flour

125 g wheat flour

75 g walnuts/pecans

3 eggs

2 banana

1/2 orange

2 tsp. baking powder

1 tsp. cinnamon ground

salt

Grind nuts or chop them into medium crumb.

Mix plain flour and wholemeal flour with cinnamon, nuts, baking powder.

RUB on a small grater, orange zest, squeeze the juice.

Mix sugar, salt, butter, beat eggs one at a time, then add bananas, mashed with a fork, zest, orange juice, stir.

Enter cooked banana mixture into flour on a spoon, knead it a dough.

To take the form of a cake pan, line the baking paper, brush with butter, pour the batter, put the cake in a preheated 180 degree oven for 50 minutes

Next banana cake for afternoon tea is taken out from the oven, 10 min brewing, flipped on the grill and so is left to cool, then wrapped with foil or baking paper and put in the refrigerator to store this cake can be up to 4 days.