In a double boiler, heat the chocolate, 1/2 cup cream and the honey, stirring, until smooth, about 5 minutes. Cover to keep warm.
In a large skillet, melt the butter and brown sugar, stirring, over medium-high heat. Whisk in 1/4 cup bourbon, the vanilla and salt. Add the bananas and cook, turning, until warm, about 3 minutes.
Using an electric mixer, whip the remaining 1 cup cream and 1 tablespoon bourbon until soft peaks form.
Arrange 2 banana slices and their sauce in each of 8 banana split dishes. Top each with 3 scoops vanilla ice cream and some chocolate sauce and bourbon whipped cream.