Beat eggs with sugar until foamy, add mineral water or Fanta. Briefly stir in the flour sifted with baking powder, then add the oil. Place the dough in a tall baking sheet lined with parchment paper. Bake at 180 degrees top / bottom heat for about 15-18 minutes. Take the base out of the oven and let it cool completely.
Whip the whipped cream with the cream stabilizer and vanilla sugar until stiff and spread evenly on the base. Place the halved bananas in rows of two and cover with the cake glaze, melted in a water bath, with a dark bitter taste. With the light couverture, draw fine strips over each banana to garnish.
Dab the couverture on the bananas with a brush - do not spread!
Cut the bananas into slices with a knife dipped in hot water!