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1
Cake: Preheat the oven to 375 degrees F. Generously butter and flour a Bundt pan and shake out any excess flour.
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2
Coarsely chop the pecans and toss with 2 tablespoons of the flour. Set aside.
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3
Sift together the remaining flour, baking soda, baking powder, ginger, and salt, and set aside. Combine the mashed bananas with the lemon juice. Set aside. Combine the eggs, sugar, oil, sour cream, and lemon zest in the bowl of standing mixer fitted with the paddle attachment or use a large mixing bowl and ha handheld electric mixer.
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4
Beat the mixture on medium high or creaming speed for 2 to 3 minutes, scraping the sides of the bowl with a rubber spatula once or twice. Stir in the mashed banana-lemon juice mixture an beat 1 minute longer. Add the flour-spice mixture to the bowl, about one-third at a time, and mix on low speed on low speed just until combined. After the last addition, beat the batter on low speed for 1 minute. Using a wooden spoon , stir in the floured pecans and the chocolate chips, and mix well but gently.
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5
Pour the batter into the prepared pan. Shake the pan gently to settle the batter, and place on the lower rack of the hot oven. Bake the cake for 50 to 55 minutes, or until a knife or toothpick inserted in the center comes out clean and the cake is puffy and golden brown.
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6
Remove the cake from the oven, place on a wire rack, and cool in the pan for 10 minutes. Loosen the edges of the cake with a knife. Invert the pan onto the rack, tap gently, and remove the pan. Place the cake top-side up on the rack and cool completely.
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7
Glaze: While the cake is still warm, make the glaze by mixing the lemon juice and zest with the confectioners' sugar. Using a pastry brush, spread the glaze all over the cake, allowing glaze to sink into cake.
