Preheat the oven to 350°F.
Grease and flour a large Bundt pan.
Placed butter in a sauce pan and melt over medium high heat. Continue to cook until the butter browns and develops a nutty aroma. Remove from heat and reserve 2 tablespoons of the browned butter for the chocolate glaze.
Peel the bananas and add to a blender along with the browned butter, brown sugar, granulated sugar, eggs, buttermilk, and vanilla. Blend until smooth.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the blender and blend just until combined. Add the chocolate chunks to the mixture and gently mix in with a spoon.
Pour the mixture into the prepared Bundt pan. Bake in the preheated oven for 50 to 55 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let cool for 15 to 20 minutes. Invert onto a plate or cake stand. Do not let cool completely in the pan, Cake will not release easily if this happens.
To make the chocolate glaze:
Place the Chocolate chips and reserved browned butter in a small mixing bowl. Heat the heavy cream in the microwave or on the stove top until it just begins steaming. Pour the cream over the chocolate chips and let sit for one minute. Whisk the mixture together until smooth and glossy and chocolate is fully melted and incorporated. Pour the mixture over the top of the cooled Bundt cake. Top with candied pecans.
To make the candied pecans:
Add the maple syrup and whole pecans to a sauté pan and heat over medium high. The maple syrup will start to boil. Stir the mixture constantly with a rubber spatula for 2 to 3 minutes, or until the maple syrup has fully caramelized and coats the pecans completely. Pour the candied pecans onto a nonstick mat or piece of parchment paper and break apart into a single layer. Let cool completely and then break apart further, as needed.