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In a large shallow bowl, using a fork, beat the eggs until lightly frothy.  Stir in the milk and set aside.  Peel the bananas into a small bowl and mash them with a fork.  Stir in the walnuts and the nutmeg. 

Spread the banana mixture over the half of the bread slices, leaving a 1/4 inch border uncovered on all edges.  Top with the remaining bread slices and press down gently to seal. 

Place 2 sandwiches in the egg mixture and press down gently.  Turn over and let soak for a moment until evenly saturated on both sides.  Repeat with the other 2 remaining sandwiches. 

In a frying pan or on a griddle, melt 2 tablespoons of butter over medium heat.  Place the sandwiches on griddle and fry until the undersides are golden brown, about 2 minutes.  Add the remaining butter, flip the sandwiches with a spatula and fry until golden brown. 

To serve place the toast on plates and dust with confectioners sugar.  Serve with honey, maple syrup, or jam.

Recipe courtesy Paula Deen