BANANA BRUNCH COFFEE CAKE

1/2 cup chopped almonds
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 medium ripe bananas
1 (18.25 oz) pkg yellow cake mix (without pudding)
1 (3.4 oz) pkg instant vanilla pudding mix (4 serving size)
1/2 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
Powdered sugar (for garnish)
Sliced bananas, raspberries and fresh mint (optional garnishes)

Combine almonds, brown sugar, cinnamon and nutmeg; set aside.

Puree bananas in blender (to make 1 cup mashed). Combine bananas, dry cake mix, pudding mix, oil, eggs and vanilla in large mixing bowl. Mix well and beat at medium speed 8 minutes, scraping sides of bowl occasionally.

Pour one-half cake batter into greased 3-quart Bundt pan. Sprinkle with sugar mixture. Cover with remaining batter. Insert knife in batter and swirl in figure eight patterns through layers. (Be sure not to over mix the layers.)

Bake at 325 degrees F, 60 to 65 minutes. Cool in pan on wire rack 10 minutes. Invert onto rack to complete cooling.

Dust with powdered sugar when cool, if desired. Garnish with sliced bananas, raspberries and fresh mint, if desired.

Makes 1 Bundt cake, 12 servings
Source: Dole