Preheat the oven to 350 degrees F.

Grease a round cake pan with a little oil or use a non-stick spray. Set it aside.

In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt. Set it aside.

Melt 6 tablespoons of the butter and sugar on medium heat in a small saucepan. Continue to stir until the mixture comes to the boil. Pour this evenly over the bottom of the cake pan and top with a single layer of sliced bananas. Distribute banana all over. Set aside.

Using an electric mixer beat the remaining stick of butter on medium speed until smooth. Add the remaining 1/2 cup sugar and continue to beat until pale and creamy, about 3 minutes. Pour in the vanilla extract and then add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed. Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Mix in the milk, then the rest of the dry ingredients. The batter will be thick.

Spoon the batter over the bananas and smooth the top with a rubber spatula. Bake in a preheated oven for 45-55 minutes, or until the cake is golden and a tester inserted into the center of the cake comes out clean. Transfer to a cooling rack and let the cake cool down for about 10-15 minutes before you remove them from the pan. Run a blunt knife between the sides of the pan and the cake. Carefully turn the cake out onto a serving platter. If any of the bananas stick to the pan – as they might – just scrape them off with a knife and return them to the cake.

Pairs perfectly with vanilla ice cream or sweetened whipped cream especially if served warm which I prefer. Best eaten on the day it is made. Enjoy!