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1
Preheat oven to 375.
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2
Place hazelnuts on a baking sheet. bake at 375 for 8 minutes or until lightly browned. Turn nuts out onto a towel. Roll up towel, rub off skins. Cool. Place nuts in a pood processor, process until finely ground.
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3
Increase oven temp to 400.
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4
Coat a 15-by-10-inch jelly roll pan wityh cooking spray, line the bottom with wax paper. Coat wax paper with cooking spray; dust with 1 tbsp flour.
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5
Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife.
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6
combine flour and nuts, stirring well with a whisk. Beat egg yolks in a large bowl with a mixer on high speed 4 minutes. Add 1/3 cup sugar, beating until thick and pale. Add flour mixture, beating until just combined. Stir in banana.
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7
Beat egg white with a mixer on high speed until soft peaks form using clean dry beaters. Gradually add 2/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into banana mixture; gently fold in remaining egg white mixture.
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8
Gently spread batter into prepared pan. Bake at 400 for 12 minutes or until cake springs back when touched lightly in center. Loosen cake form sides of pan, turn out onto a dishtowel dusted with 1 tbsp powdered sugar.
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9
Carefully peel off wax paper; cool cake 1 minute. Starting at a long end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely.
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10
Combine cream cheese, hazelnut-chocolate spread, and vanilla; beat wilt a mixer at medium speed until smooth. Gradually add 1 1/2 cups powdered sugar, beating until just blended.
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11
Unroll cake carefully, and remove towel. Spread cream cheese mmixture over cake, leaving a 1/2 inch border.
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12
Re-roll cake, and place, seam side down, on a platter. Cover and chill 2 hours. Sprinkle with 1 tbsp powdered sugar. Cut cake into 14 slices.
