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PdfLine the bottom of a 20 cm round springform with parchment paper and brush with oil. Melt 50 g chocolate in a heat-resistant bowl over a pan with simmering water and place on the pan. Crush the haverkookjes in a food processor and mix with 2 tablespoons extra virgin olive oil until fine crumbs form. Sprinkle the melted chocolate over and pulse a few more times. Press the mixture into a 1 cm thick layer in the lined springform.
Peel the bananas, cut into pieces, puree with the cream cheese and dulce de leche in the food processor and pour the mixture onto the crumb base. Place the tart in the freezer overnight, or if you're in a hurry, for at least 2 hours until it has the desired firmness, in the refrigerator.
Remove the tart from the freezer and loosen it from the springform with a palette knife. Remove the edge of the springform, scrape off the rest of the chocolate and place it on a plate. Enjoy!