Rub flour and butter together, add icing sugar.
Beat the eggs and vanilla seeds and add to mix. Bring mix together and wrap in cling film. Leave to rest in the fridge for one hour.
After resting, roll out the pastry, line 20cm/8in tart ring and blind bake at 180C/360F/Gas 4 for 15-20 minutes.
Slice bananas lengthways and, in a hot non-stick pan, add the sugar and butter and take to a caramel stage.
Add sliced bananas, add cream and coat bananas all over. Put mix in tart case.
Rub flour, castor sugar and cinnamon together and sprinkle on top.
Bake for ten minutes until golden.
Heat cream, take off heat and add chocolate.
Mix until chocolate is melted.
Slice tart and drizzle the chocolate sauce around it.