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1
Heat 1/4 c. of the butter.
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2
Pour 2 Tbsp.
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3
of the melted butter into an 8-c. bundt pan; brush the butter over pan sides and bottom.
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4
Mix together the brown sugar, cinnamon, nutmeg, and almonds.
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5
Sprinkle bottom of pan with half the brown sugar mix; combine the remaining mix with the remaining melted butter; set aside.
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6
In a large bowl, beat remaining 1/4 c. butter with granulated sugar till blended.
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7
Beat in Large eggs, 1 at a time, till blended.
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8
Beat in orange peel and banana.
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9
Mix all-purpose and whole-wheat flours, baking pwdr, soda, and salt.
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10
Add in to banana mix along with the buttermilk; stir till well blended.
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11
Pour half the batter into prepared pan.
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12
Spoon remaining brown sugar mix proportionately over top; cover with remaining batter.
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13
Bake in a 350 degrees oven till a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 min.
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14
Cold the cake on a rack about 5 min, then invert cake onto a serving plate.
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15
Serve the cake hot or possibly cold.
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16
This recipe yields 12 servings.
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17
Comments: A bag of ripe bananas inspired Jan McHargue to create this coffee cake.
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18
You can enjoy the banana cake with its spicy brown sugar-almond topping and filling for brunch, with coffee, or possibly for dessert.
