1. Preheat oven to 300F.

2. 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.

3. Mix well, beating at medium speed of electric mixer, 8 minutes, scraping side of bowl occasionally.

4. Combine almonds, brown sugar, cinnamon and nutmeg.

5. Pour half the cake batter into prepared pan. Sprinkle with sugar mixture.

6. Cover with remaining batter.

7. Using knife, swirl batter in figure-eight patterns through layers; do not overmix.

8. Bake in preheated oven 55 to 60 minutes.

9. Cool in pan on wire rack 10 minutes.

10. Invert onto rack to finish cooling.

11. Dust with confectioner's sugar.

12. Garnish with sliced bananas, raspberries and fresh mint, if desired.

13. Dip banana slices in diluted lemon juice if not using immediately.

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