Preheat your oven to 350 degrees. Heavily grease your bundt pan with shortening and flour to ensure your cake does not stick.
In a small bowl, sift together the flour, baking soda and salt. Set aside.
In the bowl of your stand mixer, beat the butter until smooth. Add in the sugar and mix until light and fluffy.
Add in the milk, sour cream, vanilla and eggs until well combined. Make sure to whisk out any lumps.
Slowly add in the dry mixture until fully combined. Fold in the mashed bananas and chocolate chips.
Pour the batter evenly in your bundt pan and spread evenly with a rubber spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Let cool for 30 minutes before inverting it on a cooling rack to help loosen the cake.
While your cake cools, make your chocolate ganache. Heat your heavy cream in a small saucepan until steaming, but not boiling.
Place your chocolate chips in a bowl and pour the hot cream over the chocolate chips and cover immediately.
Let the mixture sit for 15 minutes. Whisk gently until the chocolate is melted completely.
Let sit until the ganache thickens and then gently pour over the cooled bundt cake. Place it in the fridge to chill until
In the bowl of your stand mixer, beat the heavy cream with a whisk attachment until soft peaks form.
Add in the powdered sugar and vanilla. Continue beating until stiff peaks form and the whipped cream is firm enough to pipe.
Put the whipped cream in a piping bag and pipe onto the cake if desired.