BREAD: Grease and flour 1 loaf pan. Mix together dry ingredients. Cream butter and sugar until fluffy. Add eggs one at time. Scrape bowl. Add dry ingredients, then fold in mashed banana. Bake at 350 degrees for about 40 minutes. The outside of the bread will get quite dark, but test with a toothpick for doneness in the center. Let cool in pan for 15 minutes then turn out of pan.
GANACH: While bread is baking. Put chocolate chips in a small bowl. Heat cream and sugar until just about to boil. Pour over the chips and let set for 1 minutes. Whisk together until all chocolate is melted. If the chocolate doesn't melt completely, microwave for 20 seconds and stir again. Repeat until all is melted. Set aside at room temperature.
PINEAPPLE: While bread is baking. Mix together, pineapple, vanilla and zest in a small bowl. Set aside at room temperature.
WALNUTS: At the end of the bread baking. Bring the sugar and water to a boil. Add the walnuts and let simmer for 5 minutes. Drain the nuts and spread evenly on a cookie sheet. Once bread is done, roast in the oven at 325 degrees, for about 20 minutes. Stir one or twice. Check often, to make sure they are not burning. The are done when they "snap" in the center. Crunchy all the way through.
ASSEMBLY: Peel bananas, and slice in half length ways. Slice banana bread to desired thickness and place one plate or in bowl. Lay a banana half over or next to bread. Top with two or three small scoops of ice cream. Top each scoop if ice cream with chocolate ganach, crushed pineapple, chopped candied walnuts, and whipped cream. Enjoy!
All the toppings can be made up to 5 days in advance. The pineapple can be used cold or warm. To reheat ganach either place in a sauce pan over very low heat and stir constantly until just hot enough to pour or microwave at 30 second intervals stirring after each one. Do not over heat! The walnuts can be stored in an airtight container at room temperature You will have left over banana bread.