Fitted with a paddle attachment, combine all ingredients in a mixing bowl then mix until well incorporated.
Transfer in a 12x16 jelly roll pan lined with parchment paper.
Bake at 180°C for 23 minutes or until a toothpick inserted comes out clean.
Set aside, let it cool.
Peanut Butter Mousse
Fitted with a whisk attachment, whip Ambiante until you achieve soft peak.
Heat peanut butter until 35°C then fold with whipped Ambiante.
Heat Ambiante until simmer
Pour onto Carat Coverlux Dark
Chop banana chips and cashew nuts then set aside.
Melt Carat Coverlux Dark then add in the chopped banana chips and cashew nuts.
Mix until well combined.
Assembly: In a square mold with foil underneath. Press in the crunch base and sprinkle with some rock salt. Pipe the peanut butter mousse and layer the choco banana cake base then pipe another layer of mousse.
Pour the ganache and let it set. Cut into rectangular shape