Banana brunch coffeecake

2      med           ripe bananas
   1      pkg           yellow cake mix
   1      pkg           instant vanilla pudding mix (4 servings)
     1/2  cup           oil
   4                    eggs
   1      tsp           vanilla
     1/2  cup           almonds -- chopped
     1/3  cup           packed brown sugar
   1      tsp           cinnamon
     1/2  tsp           nutmeg
                        confectioner's sugar, sliced banana,
                        raspberries, and fresh mint sprigs -- if desired

Preheat oven to 300F.  Grease 3-quart fluted cake pan.
Puree bananas to make 1 cup.  Combine with cake mix, pudding mix, oil, eggs
and vanilla in large mixing bowl.  Mix well, beating at medium speed of
electric mixer, 8 minutes, scraping side of bowl occasionally.
Combine almonds, brown sugar, cinnamon and nutmeg.  Pour half the cake batter
into prepared pan.  Sprinkle with sugar mixture.  Cover with remaining batter.
Using knife, swirl batter in figure-eight patterns through layers; do not
overmix.
Bake in preheated oven 55 to 60 minutes.  Cool in pan on wire rack 10 minutes.
Invert onto rack to finish cooling.
Dust with confectioner's sugar.  Garnish with sliced bananas, raspberries and
fresh mint, if desired.  Dip banana slices in diluted lemon juice if not using
immediately.

calories: 379   fat: 16 g   cholesterol: 71 mg   sodium: 380 mg
carbohydrates: 56 g   protein: 4 g