Banana Roulade With Hazelnut Cream

• 1/4 cup chopped hazelnuts
• Cooking spray
• 1 tablespoon all-purpose flour
• 1 1/2 cups all-purpose flour
• 6 large egg yolks
• 1 cup granulated sugar, divided
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 6 large egg whites
• 2 tablespoons powdered sugar, divided
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1/4 cup hazelnut-chocolate spread (such as Nutella)
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar, sifted

1. Preheat oven to 375u0b0.
2. Place hazelnuts on a baking sheet. Bake at 375u0b0 for 8 minutes or until lightly browned. Turn nuts out onto a towel. Roll up towel; rub off skins. Cool. Place nuts in a food processor; process until finely ground.
3. Increase oven temperature to 400u0b0.
4. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
5. Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour and nuts, stirring well with a whisk. Beat egg yolks in a large bowl with a mixer at high speed for 4 minutes. Add 1/3 cup granulated sugar, beating until thick and pale (about 2 minutes). Add flour mixture, beating just until combined. Stir in banana.
6. Beat egg whites with a mixer at high speed until soft peaks form. Gradually add 2/3 cup granulated sugar, 1 tablespoon 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.
7. Gently spread batter into prepared pan. Bake at 400u0b0 for 12 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with 1 tablespoon powdered sugar.
8. 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.
9. Combine cream cheese, hazelnut-chocolate spread, and vanilla; beat with a mixer at medium speed until smooth. Gradually add 1 1/2 cups powdered sugar, beating just until blended.
10. Unroll the cake carefully, and remove towel. Spread the cream cheese mixture over the cake, leaving a 1/2-inch border around outside edges.
11. Reroll the cake, and place, seam side down, on a platter. Cover and chill 2 hours. Sprinkle with 1 tablespoon powdered sugar. Cut cake into 14 slices.

hazelnuts, cooking spray, flour, flour, egg yolks, sugar, mashed ripe banana, egg whites, powdered sugar, cream cheese, hazelnutchocolate spread, vanilla, powdered sugar

Taken from www.myrecipes.com/recipe/banana-roulade-with-hazelnut-cream (may not work)