Preheat oven to 350 degrees. Grease and flour a 9-by-2 3/4" rosette pan (available at Kmart). Puree bananas with milk in food processor until smooth, set aside. Blend flour, powder, soda, salt and nutmeg together, set aside.

With electric mixer at medium speed, cream butter, gradually adding sugar. Beat until well blended. Add eggs one at a time, beating well after each addition. Add vanilla and almond extract and blend well. Blend in 1/3 of flour mixture, then 1/2 of the banana mixture and mix well. Repeat, then end by adding in last 1/3 of flour mixture. Pour into prepared pan and bake for 40-50 minutes or until toothpick inserted into center of cake comes out clean. Let cake rest in pan for 10 minutes before turning out onto a cooling rack.

To serve, place cake on a plate, with bottom-side up. Dust liberally with powdered sugar. Serve with a bowl of *sliced, sweetened strawberries and whipped cream (Redi-whip^®or Coolwhip^®work well for a picnic). Spoon berries over individual slices of cake and top with whipped cream.

*To prepare sliced, sweetened strawberries, first wash berries well. Remove caps and slice into a bowl. Top with a few teaspoons of sugar or equal^®. Let rest at least an hour for berries to make a syrup. You can prepare these ahead and pack in a plastic container to place in the cooler.