METHOD
Beat the eggs with the sugar. Add the oil, milk, hot water, cocoa, flour and yeast. Mix together. Grease the bottom of the mold with butter and place the sliced bananas. Pour the prepared mixture.
Bake for 40 minutes at 180°/350°F.
Bring the cream and milk chocolate to the boil. Pour the cooked ganache over the tart. Sprinkle with pistachios
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