Sift flour and powdered sugar into a mixing bowl.Add eggs, milk, butter, vanilla, and salt; beat until smooth.

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Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet.Cook until lightly browned; turn and brown the other side.Repeat process with remaining batter, grease skillet as needed.

Melt 1/4 cup butter in a large skillet.Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg.Stir in cream and cook until slightly thickened.Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them.Remove from heat.

Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes.Top with whipped cream and a pinch of cinnamon.