For the peanut butter glaze combine 240ml melted butter, milk and cream and whisk together. Then add in the peanut butter and mix until you get a thick, toffee-like consistency and leave to one side, until needed.
Mix together the honey and 120ml melted butter and slice the bananas and fry them on a flat top grill, coat them in the honey butter mix, sprinkle over the cinnamon and brown sugar and grill until golden.
Get your doughnuts and inject them with some grape jelly, you can do this by either using a chef's squeezy bottle with a thin nozzle on or an icing tube to pierce the doughnut.
Fill the centre hole of the doughnut with more of the grape jelly and coat the top with the peanut butter glaze and drizzle over some more grape jelly. Sprinkle over some peanut butter chocolate drops and place the grilled bananas on top.
Recipe courtesy of Ryan Palmer