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1
Preheat the oven to 375.
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2
Spread the walnuts on a rimmed baking sheet and toast for 6 minutes, or until browned.
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3
Transfer the walnuts to a plate to cool.
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4
In a bowl, using a handheld mixer, beat the cream cheese until smooth.
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5
Beat in the egg yolk.
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6
Add 1/4 cup of granulated sugar, the vanilla and cinnamon and beat until blended.
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7
Stir the chocolate into the cream cheese mixture and refrigerate for at least 10 minutes.
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8
Line a large rimmed baking sheet with parchment paper.
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9
Lay 1 sheet of phyllo on the parchment paper.
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10
Brush the phyllo with melted butter and sprinkle with 1/3 cup of the walnuts and 2 tablespoons of the granulated sugar.
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11
Cover with another phyllo sheet, butter it and sprinkle with walnuts and granulated sugar as before; repeat 2 more times to make 4 layers.
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12
Turn the baking sheet so that a long side is facing you.
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13
Spoon half the cream cheese mixture in a long strip along the length of the phyllo, leaving a 2-inch border of phyllo below and on each side.
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14
Lay 2 bananas end to end on the cream cheese.
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15
Set the 2 remaining bananas next to them, so you have a double row.
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16
Trim the bananas if needed.
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17
Spoon the remaining cream cheese mixture in a strip on the bananas.
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18
Starting with the long edge closest to you and using the parchment paper as a guide, lift the phyllo up and over the bananas and roll into a neat, compact log; fold in the sides to enclose the filling.
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19
Discard the parchment paper.
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20
Slide the strudel to the center of the baking sheet, making sure the seam is down.
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21
Brush the strudel with melted butter and sprinkle with granulated sugar.
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22
Bake the strudel for 40 minutes, or until crisp and brown.
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23
Let it stand for about 25 minutes, then transfer to a cutting board.
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24
Dust with confectioners' sugar.
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25
Using a serrated knife, thickly slice the strudel crosswise and serve warm with vanilla ice cream.
