Preheat oven to 375°.
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 food processor; process until finely ground.
Increase oven temperature to 400°.
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.
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.
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.
Gently spread batter into prepared pan. Bake at 400° 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.
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.
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.
Unroll the cake carefully, and remove towel. Spread the cream cheese mixture over the cake, leaving a 1/2-inch border around outside edges.
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.