Place a loaf pan into the freezer to chill (at least 1 hour).

In a large mixing bowl, use an electric mixer to beat the cold heavy cream, vanilla extra and salt until stiff peaks form.

Stir the mashed bananas and condensed milk into the cream mixture until just combined.

Reserve a handful of chocolate chunks and walnuts to garnish the top of the ice cream and mix the rest into the ice cream mixture.

Remove the loaf pan from the freezer and pour the ice cream into the loaf pan.

Sprinkle the reserved chocolate chunks and walnuts over the top of the ice cream.

Place in the freezer and chill for 6-8 hours in a level spot until the ice cream is set.

Eat the ice cream straight out of the loaf pan, or scoop into an ice cream cone or bowl. Drizzle a little hot fudge on top and enjoy!

Store any leftover ice cream in the freezer. To prevent freezer burn, transfer the ice cream to an airtight container or place a double layer of plastic wrap on top of the loaf pan.