Peel and slice the bananas and mash them and then mix with the fresh lime juice. Preheat the oven to 325F/160 C

Put your parchment paper on a cutting board, and slice around the bottom, to create a piece that will fit inside the pan. Grease the pan with butter, put parchment paper inside the bottom and dust with AP flour.

Sift the flour, baking soda, baking powder, salt and nutmeg. Set this aside and begin creaming the butter and sugar together until light and creamy. Lightly beat the eggs and vanilla extract and add this to the butter/sugar mixture in 1/3 increments. Mixing well between each increment.

Add the bananas and then add in the flour mixture in 1/3 increments using a whisk and gently incorporate. Do not over mix.

Put the batter into your prepared pan and into the oven. Check after 40 minutes and go up to 50 minutes if needed. Its best to check with a sharp knife. When it comes out relatively clean, its done.

Remove cake from the oven and onto a wire rack to cool for 15 minutes. Then turn out the cake, remove the parchment paper and let cool completely before cutting.