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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
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