Instructions

In a shallow baking dish, bake bananas, unpeeled, in a 350 degree oven 25-30 minutes. Peel and mash with 3 T. butter until smooth. Stir in 1/4 cup sugar and chill, covered, 30 minutes. Stir in sherry, if using, and nutmeg. Set aside.
In a bowl, cream 2 cups sugar and 1/2 butter, add egg yolks, one at a time, beating after each one, then add vanilla. In another bowl, combine flour, baking powder and salt. Alternating between each one, add milk and flour mixture to egg mixture, 1/3 of each at a time. In a large bowl, beat egg whites with salt until stiff. Fold 1/3 of whites into yolk mixture, then fold this into remaining whites.
Divide batter between 2 greased, floured 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes. Let cool 5 minutes, then invert on wire racks and cool completely. When cool, halve each layer horizontally, giving you 4 layers.
On a cake or prep plate, arrange one layer, cut side up. Spread layer with 1/3 of banana mix, top it with second cake layer. Continue to alternate banana mix and cake layers, ending with a bare cake layer. Frost the top with heavy cream whipped with powdered sugar. Chill 3 hours.