Place chocolate in the large bowl of an electric mixer
In a small pot, bring the cream and water to a low rolling boil in a saucepan and immediately pour over the chocolate; let stand for 30 seconds and then stir well
Let stand for 10 minutes and then whisk until mixture is smooth; whisk in salt
Cover bowl and chill in refrigerator for three hours or overnight
Make the cake
Pre-heat oven to 350 degrees
Grease a 9-inch round cake pan and line bottom with parchment paper; grease top of parchment paper as well; set aside
In a large bowl, whisk together bananas, eggs, brown sugar, and vanilla
In a separate large bowl, whisk together remaining ingredients
Whisk dry ingredients into wet but do not overmix
Pour the batter into prepared pan and bake for 50 –60 minutes or until a knife comes out clean from center
Let the cake cool for ten to fifteen minutes before carefully removing from pan and placing on wire rack
Allow cake to cool completely
Finish making whipped cream
Once mixture is completely chilled, use whisk attachment of mixer and beat on high speed for about three minutes or just until stiff peaks begin form, do not overbeat
Spread over the cooled cake immediately; sprinkle with cinnamon if desired
Keep cake in refrigerator until about a half our prior to serving; best enjoyed day of making