Banana Almond Cake

A bag of ripe bananas inspired Jan Makarg to create this coffee cake. You can enjoy a banana cake with a spicy brown-sugar-almond topping and filling for brunch, coffee or dessert.
Melt 1/4 cup butter. Pour 2 tablespoons of melted butter into an 8-cup baking dish; brush the sides and bottom of the pan with butter. Combine brown sugar, cinnamon, nutmeg and almonds. Sprinkle the bottom of the pan with half of the brown sugar mixture; mix the remaining mixture with the remaining melted butter; set aside.In a large bowl, whisk together the remaining 1/4 cup butter and granulated sugar until smooth. Beat the eggs, 1 at a time, until smooth. Add the orange zest and banana.Combine all-purpose flour and wholemeal flour, baking powder, baking soda, and salt. Add to the banana mixture along with the buttermilk; stir until smooth.Pour half of the batter into the prepared pan. Spoon evenly over the remaining brown sugar mixture; cover with the remaining batter.Bake in the oven at 350 ° until a long wooden skewer inserted into the thickest part of the cake comes out clean, about 50 minutes. Cool the cake on a wire rack for about 5 minutes, then flip it onto a serving platter. Serve the cake warm or chilled.