Preheat oven to 350°F (175°C)
Line and grease three 6-inch round cake pans
In a bowl, sift together 3 cups flour, 2 1/2 cups sugar, baking powder, salt, and nutmeg
In a separate bowl, cream softened butter and 2 cups sugar until light and fluffy
Beater in eggs one at a time, then add 3 cups mashed bananas and mix until smooth
Gradually add dry ingredients to creamed butter mixture, alternating with non-dairy milk
Divide batter into prepared pans and bake 25-30 minutes until golden
Let layers cool completely
For pudding: Whisk non-alcoholic pudding mix with non-dairy milk and let sit 5 minutes
For cream cheese frosting: Beat cream cheese and 1/2 cup condensed milk until smooth
Fold in 1 cup whipped non-alcohol cream and stir in 1 tsp non-alcoholic vanilla
Assemble cake by placing first layer on a board, spreading 1/3 of the pudding
Sprinkle 1 cup crushed Nilla wafers over pudding layer
Repeat with second layer, pudding, crushed wafers, and final cake layer
Top cake with remaining pudding, banana slices, and freeze 10 minutes before serving