Your favorite banana bread in a coffecake form has a ribbon of sugary pecan struesel rippling through it. A delicious idea for your Sunday brunch.

Streusel

1/2 cup chopped pecans

1/3 cup firmly packed brown sugar

1 tsp ground cinnamon

1 tsp ground nutmeg

Cake

1 pkg Duncan Hines® Moist Deluxe® Banana Supreme Cake Mix

1 (3.4 oz) pkg vanilla instant pudding and pie filling

4 large eggs

1 cup ripe mashed bananas

1/3 cup vegetable oil

1/4 cup water

confectioners' sugar

• Preheat oven to 350 °F. Grease and flour 10-inch Bundt® pan or tube pan.
• For streusel, combine pecans, brown sugar, cinnamon and nutmeg in small bowl. Stir until blended. Set aside.
• For cake, combine cake mix, pudding mix, eggs, bananas, oil and water in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour half of batter into pan. Sprinkle streusel over batter. Spread remaining batter over streusel. Swirl with knife in figure-eight pattern.
• Bake at 350 °F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely. Dust with confectioners' sugar.

  Makes 12 to 16 servings.