1/3  c. sugar

1  Tbsp. all-purpose flour

½  tsp. gr. nutmeg

1  egg

½  c. butter or margarine, softened

1 ½   c. sugar

2  eggs

1  tsp. baking soda

3  Tbsp. hot water

3  c. all-purpose flour

1  tsp. baking powder

½  tsp. salt

½  tsp. gr. nutmeg

½  tsp gr. cinnamon

1/3 c. orange juice

1  tsp. vanilla extract

3  medium banana’s, mashed

1  c. pecans, chopped

1  Tbsp. butter, melted

1    Tbsp. sugar

¼  tsp. gr. cinnamon

Combine first 4 ingredients, beating until smooth.  Add 1 egg, mixing well.  Set mixture aside.  Cream ½ c. butter, gradually add 1 ½  c. sugar, beating well.  Add 2 eggs, one at a time, beating after each addition.  Combine soda and water; add to creamed mixture mixing well.  In a separate bowl combine flour, baking powder, salt, nutmeg, and cinnamon; add to creamed mixture alternately with juice beginning and ending with flour mixture.  Stir in vanilla, banana’s, and pecans.

Spoon 1 ½ c. banana mixture into a greased and floured 10” Bundt pan.  Spread cream cheese mixture over batter.  Spoon remaining batter over cream cheese mixture.  Bake at 350 degrees for 50 – 55 minutes.  Cool in pan 10 minutes; remove from pan and cool completely on a wire rack.  Brush with melted butter.  Combine 1 Tbsp. sugar with ¼ tsp. cinnamon.  Sprinkle over cake.