Make the banana cake base

• Preheat the oven to 170 °C.
• Mash the ripe bananas with a fork until smooth.
• Whisk the egg yolks with the sugar until pale, then stir in the melted butter and the mashed banana.
• Fold in the sifted flour, cocoa powder and a pinch of salt until just combined.
• Whisk the egg whites to soft peaks and fold them gently into the batter.
• Pour into a lined tin and bake until a skewer comes out clean.

Prepare the chocolate mousse

• Soak the gelatin sheets in cold water.
• Melt the chopped dark chocolate gently over a bain-marie and let it cool slightly.
• Warm a little of the cream, dissolve the drained gelatin in it, then mix into the melted chocolate.
• Whip the remaining cold cream to soft peaks and fold it into the chocolate mixture in three additions.
• Pipe the mousse into the silicone moulds and smooth the surface.

Chill and set

• Place the moulds in the fridge until the mousse is fully set.

Bake the tuile

• Whisk the egg white with the sifted powdered sugar until smooth and glossy.
• Spread the mixture thinly over the silicone tuile mould, filling the pattern evenly.
• Bake at 170 °C until golden and crisp.
• Leave to cool for a few seconds, then unmould while still pliable to keep the curved shape.

Assemble and plate

• Cut the banana cake into portions and place one on each plate.
• Unmould the chocolate mousse on top of the cake.
• Add the tuile and finish with a few slices of fresh banana.