Place the peanuts in 1/4 cup of peanut oil in a small saute pan and heat for 3 minutes at low heat. Transfer to a blender and puree until smooth.
For the bread:
Mix eggs, vanilla and heavy cream together in a bowl. Dip banana bread into the mixture. Melt butter in a nonstick pan and cook banana bread for 2 minutes on each side or until golden brown. Place bread on a paper towel and reserve.
For the bananas:
Cut bananas into quarters and dip into the same egg mixture as above, then roll the bananas in the bread crumbs until well covered. In a nonstick pan, heat 1/4 cup of peanut oil until nearly smoking and fry bananas until golden brown, remove from oil and place on a paper towel as well.
Spread both sides of banana bread with peanut puree and layer with the fried bananas. Drizzle with 1 teaspoon of honey. Close the sandwich and slice.
Recipe courtesy of Jason Paskewitz, Chicago, IL