Divide the dough into 2, for 2 layers. Pour it into an oiled tray, covered with baking paper, and bake in a preheated 392°F (200 °C) oven for about 7-8 min. The layers are thin and are ready quickly.
Beat the eggs with the sugar, vanilla, 1 cup (250 ml) of the milk and the flour. Leave it aside. Pour the rest of the milk into a pot and when it comes to a boil, pour the egg mixture into it in a thin trickle, while stirring nonstop with a wooden spoon.
Cut the bananas into round slices. Put one of the layers in a suitable platter and make 1/2″ (1 cm) cuts along it with a knife. Place the banana slices in them so that they sink into the layer completely. Smear with the liquid chocolate and cover with the homemade cream.
Repeat the process for the 2nd layer, while also smearing the sides of the cake with the homemade cream. Sprinkle with chocolate sprinkles and let it cool for several hours in the fridge, so that the cake takes on the aromas of the bananas, chocolate and cream.
This cake requires speed in its preparation because the homemade cream quickly forms a crust and cannot be distributed evenly.