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FOR THE CAKE:
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(For a buttermilk substitution: combine just under 1/2 cup milk with a little less than 1 Tablespoon lemon juice and let sit for 5 minutes.)
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Preheat oven to 350 degrees F. Prepare two 9 inch pans by greasing with shortening and dusting with flour. Set aside.
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In a medium bowl, whisk together flour, baking soda, baking powder, salt, nutmeg and cinnamon. Set aside.
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In a second large mixing bowl, beat together butter and sugar until light and fluffy. Add vanilla and eggs and beat until combined. Stir in sour cream and bananas. While the mixer is running, pour in buttermilk in a slow steady stream.
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Then, in 3 separate additions, stir flour mixture into the wet ingredients. Stir until just combined. Do not over-mix.
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Divide batter evenly between the two prepared pans. Place in the center of the oven and bake for 20 minutes. Check on the cakes at this point. (Mine cooked quickly and were finished at this time). If still loose and runny in the middle return to the oven for 7-10 minutes or until cooked thoroughly (when tops are golden brown and a toothpick inserted into the center of the cakes comes out clean.)
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Remove from the oven and place on a wire rack to cool for 10 minutes. After 10 minutes, turn cakes out onto the wire rack to cool completely (right side up.)
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FOR THE FROSTING:
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In a large mixing bowl, mash bananas. Add butter and beat until fairly smooth. Stir in lemon juice and vanilla. One cup at a time, beat in powdered sugar until desired consistency is reached. Spread on cooled cake.
