Preheat the oven to 375 degrees F.

Grease an 8x8 pyrex dish or 4 individual baking dishes with cooking spray or butter.

In a large size bowl add the bananas, 1 1/2 tablespoons of brown sugar and vanilla. Toss together and pour the mixture into the baking dish or dishes. Sprinkle with the chocolate chips.

Use the same now empty bowl, add the oats, brown sugar, flour, cinnamon and salt and whisk together. Use your fingers to add in the softened butter, crumbling it together until it's evenly distributed. Sprinkle the crisp over the the bananas and place the baking dish or dishes on a cookie sheet. Bake for 20-25 minutes, until the crisps are golden and fruit is bubbly.

While the crisp is baking, make the chocolate kahlua sauce. In a microwave safe bowl add the chocolate chips, butter and honey. Microwave on 30 second intervals, stirring after each until the chocolate is melted, this took me only 1 minute. You may also melt the chocolate in a small pot over the stove. To the melted chocolate stir in the Kahlua and vanilla until the sauce is smooth.

When the crisps are ready, serve immediately with ice cream and a large drizzle of the Kahlua sauce.