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1
Preheat the oven to 325 degrees F.
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2
Spray the inside of an angel food cake pan (easier to use) or fluted Bundt pan with nonstick spray.
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3
Lightly dust with sugar and set aside.
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4
In a stand mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy.
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5
Add the eggs, one at a time, mixing each one in completely before adding the next.
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6
Add the mashed banana and the vanilla and lemon extracts, and beat until completely incorporated.
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7
Add a third of the flour to the wet mixture, beating it in completely.
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8
Then add a third of the sour cream, beating that in completely.
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9
Continue to alternate flour and sour cream until all of it is incorporated.
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10
Beat in the salt, then pour the batter into the prepared pan.
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11
Bake for 70 to 90 minutes, or until a cake tester comes out clean.
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12
Let the cake cool for 5 minutes.
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13
Use a small metal spatula to carefully release the cake from the pan.
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14
Unmold the cake and let cool before slicing.
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15
For the chocolate sauce: Combine the cream, honey, brown sugar, cocoa powder and 1 cup of the chocolate chips in a saucepot over medium-high heat.
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16
Bring to a boil, then add the salt and cook, stirring occasionally, until the sauce becomes completely smooth, 5 to 10 minutes.
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17
Off the heat, stir in the remaining 1 cup chocolate chips and the butter.
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18
Transfer to a jar and set aside until ready to serve.
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19
To serve: Preheat a grill or grill pan to medium high.
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20
Brush slices of the cake with some melted butter, and grill just until light grill marks appear, 1 to 2 minutes.
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21
Remove to a serving platter.
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22
Drizzle with chocolate sauce and enjoy.
