For the banana-nut slices, beat eggs, sugar and oil well in a mixer.Mix flour well with baking soda and baking powder.carrots, nuts, mashed bananas and spices mix well. Mix everything and with the egg-oil mixture and the mixed flour.
Spread on a deep tray lined with baking paper and bake at 170°C for about 30-40 minutes with convection. Then let cool.
For the wasabi coconut cream, soak gelatine in cold water. After about 5 minutes, squeeze out well and heat slightly with the coconut milk and sugar to 50°C, mix in the remaining ingredients and finally fold in the whipped cream.Spread the banana slices with the passion fruit pulp. Then smooth with the cream, sprinkle coconut flakes and chill for 3 hours.
Then cut the banana nut slices into nice 5 cm x 5 cm pieces and decorate with mint if desired.