Searching for a great banana hazelnut cake recipe...do you have one?

There's this restaurant in New Hope PA named 'Mother's Restaurant' that used to make the Best Cake That Ever Was. It was a banana hazelnut cake with this light fluffy frosting. We used to drive 30 miles to get it. But then we moved to CA for a few years. Now we've moved back east again and actually LIVE in New Hope PA--but 'Mother's Restaurant' doesn't make that great banana hazelnut cake anymore.





Does anyone out there have a great banana hazelnut cake recipe that you can pass along? Or do you know anyone who does? Or maybe your neighbor knows someone who knows someone.....Searching for a great banana hazelnut cake recipe...do you have one?
I can't vouch for this one, I've never made it but it sounds heavenly.





UPSIDE DOWN BANANA HAZELNUT CAKE


1/3 pound hazelnuts


1 cup sugar


8 tablespoons unsalted butter (1 stick)


2 eggs


1 cup sour cream


2 teaspoons vanilla extract


1/2 cup banana puree, from 1 or 2 bananas


1 3/4 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon salt


Hazelnut schmear, recipe follows


Whole bananas


Equipment: 9-inch cake pan











Preheat the oven to 375 degrees F. Butter the cake pan.


Toast the nuts and let them cool completely.





In a food processor, grind the nuts with the sugar until very fine.





Using a hand-held mixer, cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.





To bake, cover the bottom of the cake pan with some of the warmed hazelnut schmear (microwave 40 seconds or so). Fan some banana slices over it and spoon in the batter.


Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute.











Hazelnut Schmear:


3/4 cup butter


1/2 pound dark brown sugar


1/2 cup chopped toasted hazelnuts


Melt the butter. Remove from the heat and whisk in the brown sugar and the nuts. Store in the refrigerator.





Yield: about 2 cups





EDIT


Well, goodness, at least I tried. The thumbs down was not necessary.Searching for a great banana hazelnut cake recipe...do you have one?
I don't know, but if you could email me when you find the best answer.