Heat oven to 150ºC. Grease and line a 32cm x 22cm rectangular tin. Melt together the chocolate, water and butter then set aside. Whisk the eggs and sugar on a high speed for around 10 minutes. While beating, pour in the chocolate mix and banana then continue beating until incorporated. Sift in the flour and beat until smooth. Pour into the tin and dot with cream cheese. Bake for approximately 40-45 minutes. A skewer should come out with moist crumbs when cooked. To serve, cool then slice into squares.
Freeze over ripe bananas for later use in smoothies or baking.