Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray.
Cream the butter and sugar together with a mixer until light and fluffy. Add the eggs, sour cream, well-mashed banana, and vanilla extract; beat until creamy.
Combine the flour, baking soda, cinnamon, and salt together in a separate dish; mix well.
Gradually add the flour mixture to the butter mixture until just combined.
Add most of the chocolate chips and all of the toasted pecans and stir to combine. Pour the batter into the prepared baking dish.
Sprinkle the remaining chocolate chips evenly on top of the cake.
Bake for 30-33 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack completely.