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1
Melt 1 tablespoon of butter and paint the inside of a 9 x 3 round cake pan, then put the pan in the freezer for 30 minutes.
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2
(The frozen butter prevents the batter from sticking to the pan.)
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3
On a cookie sheet bake the walnuts in a 350 degree oven for 20 minutes, turning every 5 minutes or so; let cool, roughly chop, and set aside.
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4
In a bowl mash the bananas with a fork, add the baking soda and vanilla.
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5
Stir well and set aside.
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6
In a mixer use the whisk to cream together the softened butter and both sugars.
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7
Add the eggs, mashed bananas, half and half and whisk until blended.
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8
Mix in the flour half a cup at a time, being careful not to over-beat.
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9
Remove the bowl from the mixer.
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10
Use a rubber spatula to blend in the walnuts and chocolate chips.
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11
Pour the batter into the buttered cake pan; it will only fill the pan half-way.
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12
Bake the cake in a 350 oven for 60-70 minutes, turning the pan every 20 minutes so the cake cooks evenly.
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13
Test to see if the cake is done by inserting a wooden skewer.
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14
If the top is browning too quickly, lightly lay a sheet of aluminum foil over the top.
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15
When the skewer comes out clean, take the cake out of the oven and place it on a wire rack for 30 minutes.
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16
Remove the cake from the pan, putting it back on the wire rack to finish cooling.
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17
Just before serving dust the top with powdered sugar and shaved chocolate.
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18
Serve warm or at room temperature with vanilla ice cream or freshly whipped cream.
