Melt the dark chocolate in a bain-marie or microwave. Add the peeled bananas to the melted chocolate and blend with an immersion blender until you get a smooth, homogeneous mixture.
Roughly crush the dry biscuits in a large bowl, leaving some uneven pieces for texture.
Pour the banana and chocolate mixture over the crushed biscuits and mix well until everything is combined.
Transfer the mixture into a mold lined with plastic wrap. Level the surface evenly, then place it in the refrigerator to rest for at least 3 hours.
Unmold the cold banana and chocolate cake, remove the plastic wrap, and garnish with a dusting of bitter cocoa powder before serving.
Cook it hands-free.
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