Prepare the Cake Batter: Preheat your oven to 180°C (350°F). Grease and flour a baking pan.

In a large mixing bowl, whisk together the eggs, 200g sugar, vanilla essence, and a pinch of salt until well combined and slightly frothy.

Add 150ml milk and 80g melted butter to the mixture, whisking until smooth.

Sift in the wheat flour, 40g cocoa powder, and 10g baking powder. Gently fold the dry ingredients into the wet mixture until just combined.

Prepare the Bananas: Peel the bananas and slice them into thin rounds.

Arrange the banana slices evenly in the greased baking pan.

Combine and Bake: Pour the cake batter over the bananas, ensuring they are evenly covered.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Chocolate Cream: In a medium saucepan, combine 60g sugar, 50g cocoa powder, and 30g cornstarch. Gradually whisk in 500ml milk until the mixture is smooth and free of lumps.

Add a pinch of salt and cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in the dark chocolate until fully melted and incorporated.

Allow the chocolate cream to cool slightly before using.

Assemble the Cake: Once the cake has cooled, spread the chocolate cream evenly over the top.

Allow the cake to set for at least 30 minutes before serving.