1In a mixing bowl combine flour, sugar, baking powder and salt.
2Pour vanilla milk into a 2 cup measuring cup and add enough oil to bring the liquid to 1 1/3 cups.
3Add the milk/vegetable oil mixture, butter, peanut butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 3 minutes, scraping the sides of the bowl as necessary.
4Add the eggs and continue mixing for another 2 minutes. Pour the batter evenly into 3-9 inch round prepared pans.
5Bake at 350 degrees for 20-25 minutes until a toothpick comes out almost clean but not dry. The cakes will continue to cook alittle longer once you remove from the oven.
6Cool the cakes for about 15 minutes on a cooling rack.
7Whip the heavy cream and sugar until stiff peaks form and set aside.
8Mix together the nutella and cream cheese until completely blended. Fold the whipped cream into the nutella/cream cheese mix. Do not over mix. Set the mousse aside.
9Slice each banana in half lengthwise and than cut into semi circles.
10Melt the butter in the saute pan and add the brown sugar and blend well. Once it is blended well add the bananas, frangelico or rum (your preference, cinnamon and chopped hazelnuts.
11Cook until carmelized and sugar is dissolved. Set aside to cool.
12Disolve gelatin according to package instructions and add to heavy whipping cream, sugar and vanilla extract and beat on high until stiff peaks form.
Place one cake layer on a cake board. Smooth a nice layer of the nutella mousse than a layer of the bananas foster. Repeat with the next layer of cake, mousse and bananas. Add the third layer of cake on top. Cover the cake with the whipped cream. Decorate with chocolate shavings, crushed hazelnuts or drizzled chocolate, whichever you prefer.