Place the KANAKI PUFF Pastry on a baking pan laid with baking paper. Mix the powdered sugar with the cinnamon and sieve the mixture over the pastry. With a fork, open a few holes on the pastry surface to keep it from rising too much during baking. Bake in a preheated oven at 170°C with extra heat on the oven elements, for 35 min. Melt the sugar in a frying pan and caramelize the bananas in thin slices. Beat the vegetable cream in the mixer until it becomes fluffy and add the animal cream. With a spoon, gradually add the chocolate paste to the mixture. Once the mixture becomes homogeneous, stir a little more with a ladle. Take the puff pastry out of the oven, leave it to cool down, and place the first part of the pastry on a plate. Spread the chocolate cream using a pastry bag. Add the caramelized bananas, cover with the second part of the pastry and repeat the procedure. Decorate with mint leaves and cashews.