Use the flat beater to mix all the ingredients together for 1 minute at low speed and then switch to high speed for 3 minutes until you get a homogeneous mixture.

Add the banana purée and mix slowly by hand.

Pour into a round mold, once you have lined it with light biscuit base.

Bake at 165°C for 45-50 minutes.

Once it has cooled down, coat with Chocolatier Delicecover Choco.

Decorate with banana pieces, coated with Eldorado (hot jelly).