For the biscuit base: biscuits crushed or chopped in a food processor. Water bath melt 120-130 g butter 100 g of chocolate. Add 100-120 ml milk. In a deep pot, knead broken / crushed biscuits, cocoa and coconut. To these is added and melted butter with milk and chocolate. Stir until a homogeneous mixture. Pour into a baking dish with unfasten walls (24 cm) or other suitable pan and forms a base. On the biscuit base rank to each other 6-7 banana cut into halves lengthwise. It gets cooked starch * Banana * with milk according to package directions, and sweetened to taste. If the package is used to write 900 or 700 ml milk, it is advisable to reduce the 100 ml the cream is more viscous. The finished starch pour over bananas. It gets cooked (with milk) and starch * Chocolate *, according to package directions (again minus 100 ml milk) and sweetened to taste. When ready, add 50 g of chocolate. Mix well to dissolve, and the resulting cream was poured on the banana starch. Cut 1 banana into thin rings and with them cover the base of chocolate starch. On the water bath melts 100 g chocolate, 2 tbsp sunflower oil and remaining butter, about 20-30 g Mix well and pour the resulting coating bananas. Chocolate is evenly distributed and while still warm, is dusted decoration with thinly sliced ​​or broken chocolate wafer. It is good to stand for several hours in the refrigerator for 30-40 minutes. before serving to remove, to soften chocolate biscuit base.