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For the cake: Banana peel and mash with a fork. Soften the butter from the fridge though.

In a large bowl, mix butter, sugar and vanilla cut into small pieces. Made by hand, check it sticks! Apply the mixture in one hand and shake hands for this kind between the phalanges.

When the sugar has melted (it points the finger), the eggs, beaten before you, quickly. Times in the flour and half of the half of the bananas, alternately.
Carefully spoon the batter on aérer.Utilisez bois.Ajoutez remaining flour, banana and add the yeast. Sprinkle with rum and rework everything. Must be air!

Grease and flour a cake pan (25 cm diameter mini, with high sides). Pour back the mixture. Bake in the oven is not too hot (160-180 ° C, thermostat 6-7). Cook for 45-50 minutes. The cake is boiled when the tip of the blade in the center, dry spring.
Serve warm, that's better!

Then we go to the topping. Make the pastry cream prepared with a package, it is faster. Cut chocolate chips by hand, coarse, irregular.
After undeformed the cake, spread the pastry cream on the top. Add the chocolate chips. First in the form of a round in the center of the cake. Then go have a circle of pastry cream and add a circle of chocolate chips; another circle of a few chips and cream to the edge of the cake. But not much more they will fall! All this and pinch of grated coconut!

Ingredients:

• 3 ripe bananas
• Butter 250 g
• 250 g flour
• 200 g icing sugar cane
• 1 packet of yeast
• 3 eggs
• Vanilla beans or vanilla extract
• 3 tablespoons rum For the topping:
• 1 packet of vanilla pudding
• 1 plate of dark chocolate
• Coconut powder

Total time: Preparation + cooking time: 50 minutes
Yield: 6 people