For the banana jam: Mix the sugar and water in the bottom of a large heavy-bottom saucepan and place over high heat. Cook without stirring, letting the water evaporate and the sugar begin to melt and caramelize. Once the caramel reaches a deep brown color, turn the heat to low and add the bananas. Stir with a wooden or heat resistant spoon until the bananas begin to break down, 10 to 15 minutes. Stir in the salt and remove from the heat. Stir in the vanilla and lime juice. Allow to cool. Will keep refrigerated for up to 1 month.
For the yeast mixture: Mix yeast, water and sugar together in a cup. Let sit 30 minutes to activate the yeast.
For the biscuit dough: Whisk together the flour, baking powder, baking soda, sugar and salt in a large bowl. Add butter, buttermilk and yeast mixture and stir with your hands to just combine, being careful not to overwork the dough. Cover the dough and rest in a warm place for 30 to 40 minutes to rise.
Place dough on a floured surface and knead until smooth. Roll dough out until it is 3/4-inch thick. Cut out biscuits with a 2 1/2-inch biscuit cutter. Place on a buttered baking sheet nestled together and brush the tops with melted butter. Allow the biscuits to rise for 15 minutes.
Meanwhile, preheat the oven to 425 degrees F. Bake the biscuits until their tops are golden brown, about 8 minutes. Remove from the oven and immediately brush the tops with more melted butter.
For the chocolate gravy: Heat the cream over medium-low heat until it simmers. Add the chocolate, sugar and salt. Cook, stirring constantly, until the chocolate melts and mixture has a gravy consistency, 8 to 10 minutes.
To serve: Split the warm biscuits and spread with banana jam. Top with warm chocolate gravy.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.