CRUST:

3/4 c. graham cracker crumbs
1/2 c. finely chopped walnuts
1/4 c. butter
1/4 c. sugar
1/2 tsp. cinnamon

FILLING:

4 oz. unsweetened chocolate
1/2 c. butter
1 1/2 c. powdered sugar
3 eggs
2 tsp. vanilla extract
5 lbs. bananas
2 c. whipped cream
2 tbsp. powdered sugar
1/4 c. chopped walnuts

CRUST: Mix crust ingredients; press into 10" springform pan.

FILLING: Melt chopped chocolate in double boiler; cool. Beat butter with mixer, add powdered sugar and mix until creamy. Beat in eggs, one at a time. Blend into chocolate and spoon into crust. Cover and refrigerate 2 hours or day in advance.

Peel and slice bananas on diagonal. DO NOT SEPARATE. Slip knife under banana and transfer to edge of filling, repeat until whole top is covered. Run knife around edges, release sides of pan. Beat cream with powdered sugar and plop over top, sprinkle nuts. Strawberries or raspberries can be substituted.