MOLTEN CHOCOLATE MARBLED BANANA CAKE

Start by preparing the lava ganache filling and topping.
Place the chocolate chips into a large bowl. In a medium saucepan, heat the heavy cream over medium heat until it begins to gently simmer, do NOT let it come to a rapid boil. Then, pour the heated creamer over the chocolate. Gently stir until the chocolate has melted completely. Set ~1/3 of the ganache aside to use as the marble swirl in the cake.
*You can alternatively make half of the ganache to just pour on top*
Preheat the oven to 350F. Generously grease a bundt pan with butter, and then dust with flour.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk together the mashed bananas, egg, buttermilk, coconut oil, vanilla, and sugar.
Then, add the dry ingredients to the wet, and fold until just combined.
You will now use the ganache reserved for the swirl. Pour ~1/3 of the batter into the prepared pan. Drizzle half of the ganache on top, and swirl with a knife. Pour another 1/3 of the batter on top, followed by the rest of the reserved ganache, and then the rest of the batter. Swirl everything together with a knife.
Bake at 350F for 45-50 minutes, or until golden brown.
Remove from the oven and allow to cool for at least 10 minutes in the pan, then run a butter knife around the edges, and invert onto a wire cooling rack.
Once cooled, place onto a serving plate and pour the rest of the ganache into the middle and around the rim of the cake. Sprinkle with flaky sea salt if desired.
Enjoy!