It's best if the bananas are overripe so that they're easier to mash. In a bowl, beat the eggs with the sugar with a mixer, add the butter, milk, mashed bananas, vanilla and finally the pudding packet (dry mixture), baking powder and flour.
Stir everything until homogeneous. Pour the mixture into a cake form which you've buttered and sprinkled with flour ahead of time. Bake in a moderate oven until ready. Check if it's ready with a toothpick.
For the syrup: caramelize the sugar in a pan, then add the hot water. Let the mixture boil for a few min. so the caramel melts. Add the cognac essence.
For the cream: stir the sour cream and chocolate spread until homogeneous and the cream is ready!
After the baked layer cools, cut it 1-2 times horizontally to obtain 2-3 layers. Place the 1st layer in a cake form, syrup it, smear with the cream and continue in this order. Finish off with cream.
For decoration, sprinkle the cake with coconut flakes. The cake needs to sit in the fridge overnight.