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1
In a small bowl, whisk together the cream cheese, sugar, and chopped hazelnuts until fluffy and evenly blended.
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2
Cover and refrigerate until serving.
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3
Use 1/2 tablespoon of the butter to thoroughly grease a 9 inch round glass pie dish.
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4
Peel the plantain and slice it 1/4 inch thick on the diagonal.
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5
In a small skillet, heat the butter over medium heat and saute the plantain for 2 or 3 minutes per side, until softened and golden.
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6
Distribute the plantain evenly on the bottom of the pie dish and set aside.
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7
Preheat the oven to 325/.
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8
In a large bowl, cream the butter and sugar together until light and fluffy.
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9
Add the eggs, one at a time, beating well between each addition.
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10
Peel the bananas and, in a medium bowl, mash them together with a fork, then mix in the milk and the walnuts.
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11
In another bowl, mix together the flour, salt, baking soda, and baking powder.
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12
First add the banana mixture to the creamed butter mixture, then fold in the flour mixture, stirring only until all the flour has disappeared.
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13
Scoop the batter into the pie dish on top of the plantains and bake on the middle shelf of the oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
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14
The cake will be a nice deep golden brown.
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15
Cool the pan on a rack for 10 to 15 minutes, then turn out upside down and slice for serving, warm or at room temperature.
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16
Pass the hazelnut cheese spread.
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17
Note: To toast hazelnuts, preheat the oven to 350/.
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18
Spread the nuts on a cookie sheet and toast in the oven until golden, about 15 minutes.
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19
Set aside to cool thoroughly and rub off the skins with a tea towel.
