SPECIAL BANANA BRUNCH COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Johnson Estate in Dallas, Texas in 1986. 2 ripe medium bananas peeled 1 package yellow cake mix 3-3/4 ounce package instant vanilla pudding mix 1/2 cup vegetable oil 4 eggs 1 teaspoon vanilla extract 1/2 cup chopped walnuts 1/3 cup brown sugar packed 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Mash bananas then combine bananas, cake mix, pudding mix, oil, eggs and vanilla. Mix well and beat at medium speed 8 minutes scraping sides of bowl occasionally. Combine nuts, brown sugar, cinnamon and nutmeg. Pour half of cake batter into greased tube pan then sprinkle with sugar mixture. Cover with remaining batter then use knife to swirl in figure 8 patterns through layers. Bake at 300 for 60 minutes then cook in pan on wire rack for 10 minutes. Loosen edges and invert onto rack to complete cooling. Dust with powdered sugar when cool.

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