Dissolve the sugar in the milk and heat it to near boiling point. In a separate container, beat the eggs with 4 tbsp flour.
To the resulting homogeneous mixture, add a little of the warm milk to equalize the temperatures, then pour the egg mixture slowly to the milk on low heat.
Boil while stirring nonstop until thickened and until it forms a smooth cream. Add the vanilla. Place the 1st cake layer in a suitable serving plate, pour on 1/2 the cream and arrange the round slices of bananas.
Place the 2nd layer on top, pour on cream and arrange round slices of bananas. Place the 3rd layer, then leave it until the cream cools completely.
After the cake has cooled completely, it's time for the chocolate ganache. Heat the liquid cream with 1 tbsp sugar to near boiling point. Put the couverture chocolate and butter in a separate container and pour on the hot cream.
Wait 2-3 min., then stir well until you obtain a thick chocolate sauce, pour it over the cake. Decorate with sliced almonds. Leave the cake for 2-3 hours for the ganache to harden, without putting it in the fridge.