Banana Layer Cake #2

I tried that banana layer cake again (my notes from the first attempt here, with a link to the original recipe. This time I used (per Lindsey's suggestion) four whole eggs instead of seven egg whites. Unfortunately the cake was still (to my taste) too dry and too tender, and not banana-y enough. The ganache turned out a little better, but still not perfect. I used plain diced roasted hazelnuts instead of candied pecans in the filling, and that was a total winner of a choice. To solve the cake issues (and because banana desserts still sound good to me), I've now got my eye on a banana layer cake recipe in The Gourmet Cookbook. It's got less sugar and more banana, no cinnamon (which I was starting to find distracting), and uses cream cheese frosting, with sliced bananas between the layers. Sounds good to me. I'm debating whether I'll try to retain some chocolate and hazelnut elements. What do you think (other than Di who doesn't like bananas)?