We will begin preparing the milk chocolate ganache one hour in advance. For that, we melt the chocolate coating in the microwave or in a bain-marie. Pour the liquid cream over the chocolate, mix gently and leave to cool in the fridge for an hour. We beat with a rod mixer until it is assembled, we put the ganache mounted in a pastry bag with a nozzle. We reserve until the assembly of the cake in the fridge.
Next we prepare the breton sablé. Preheat the oven to 170 degrees. In a bowl, beat the butter at room temperature until it has the consistency of ointment, add the sugar and the ground hazelnut. The egg yolk, and mix everything well. Then we add the flour, the yeast, the cocoa powder, the pinch of salt and the bananas mashed with a fork.
Once we have the mixture, we put it in another pastry bag with a smooth nozzle and we distribute it in a pastry ring, put it on a baking sheet with parchment paper, about 18 centimeters in diameter. We bake for 20 to 25 minutes.
For the banana cream, we put a frying pan on the fire and add the sliced bananas, the brown sugar, and the butter. Stir until the bananas stew and look like a kind of jam. Out of the fire we add the Malibu. We reserve at room temperature.
For him cake assembly. On a flat serving plate, put our Breton sablé, spread the stewed banana cream with a spatula. I leave a saber edge about two centimeters uncovered. We make an irregular decoration with the ganache on top of the banana cream. We sprinkle icing sugar, chocolate chips or, as we have done, raw cocoa beans to give it a crunchy touch.