TO MAKE THE CAKE:
Spray 8 mini bundt pans or muffin pans with cooking spray and set aside.
In a large bowl, whisk Lorraine's GF All Purpose Flour
, baking powder, baking soda and salt, set aside.
In a blender, add bananas, oil, sugar, eggs, milk, and vanilla extract and blend until smooth. Add blended banana mixture into the flour mixture. Stir until combined. Fold in chocolate chips and nuts if using.
Pour batter into the prepared mini bundt pans or muffin pans 3/4 full. Bake until a toothpick inserted into the center of the cake comes out clean.
Let cake d cool into the pan for 10 minutes, then turn out onto a wire rack.
TO MAKE THE FROSTING:
In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and add vanilla extract and 1 tbs milk or heavy cream. Beat until smooth. Add additional milk or heavy cream 1 tbs at a time until desired smoothness is achieved.
TO ASSEMBLE CAKE:
Invert bundt cake and place a dollop of Nutella in the center of the cake. Top with Frosting and finish with toasted hazelnut if desired.
If using a muffin pan, heat Nutella for 30 seconds until smooth. Use a piping bag fitted with a round tip to stuff the cake with Nutella. Decorate with frosting.