Line a 1,5 litre loaf tin with clingfilm, leaving a few centimetres hanging over the edges.
Place peeled bananas in the lined tin.
Bring cream slowly to the boil in a saucepan.
Remove from heat.
Add chocolate and stir until melted and smooth.
Pour cream and chocolate mixture over the bananas.
Cool, then chill in the fridge for about two hours or until set.
Unmould carefully, using the clingfilm to lift the terrine out of the mould.
Slice terrine and serve sprinkled with nuts and dusted with cocoa.
TIP: Make this the night before and serve as a party dessert.