Place ripe bananas in a large mixing bowl and mash with a potato masher or the back of a fork. Melt the stick of butter and pour into the bowl with the mashed bananas followed by the brown sugar, eggs, sour cream and vanilla extract.
Whisk to combine the wet ingredients. Pour the flour, baking soda and salt into the bowl and fold in with a spatula. Then fold in the chocolate chips
Pour the batter into a lined 9x13 baking dish. Place in the oven and back at 350F for 28-30 minutes. Insert a toothpick into the center of the pan and if it comes out clean they are fully baked.
Remove from the oven and cool completely. While they are cooling prepare the ganache. Heat heavy cream on the stove top until just starting to boil. Pour scalded cream over the chocolate chips in a mixing bowl.
Mix the ganache constantly with a whisk until the milk is fully incorporated into the chocolate and a smooth ganache remains.
Allow the ganache to cool completely. ONLY when the banana bars and the ganache are completely cool, pour ganache over top of the bars.
Garnish with flakey sea salt and cut into squares
Notes
Use extra ripe bananas - to ripe banana quickly place in the oven at 300F until the peel turns black
To make gluten free use a 1:1 gluten free flour blend
Use regular chocolate frosting in place of ganache if desired