Pour the oil to a depth of about 3 inches into a deep pot or deep fryer and heat to 325 degrees.
While the oil is heating, make the ganache.
Put the chocolate in a heatproof bowl and nest the bowl in a saucepan over (not touching) simmering water.
Alternatively, put the chocolate in the top pan of a double boiler and place over simmering water in the lower pan.
Melt the chocolate, occasionally stirring gently with a silicone spatula to help it along.
Be careful not to let so much as a single drop of water get in your chocolate or it may seize.
When the chocolate has fully melted, reduce the heat to low.
Switch to a whisk and slowly add the cream, whisking constantly until fully incorporated.
Remove the pan from the heat and pour the ganache into a heatproof bowl.
Cover with aluminum foil to keep warm and set aside.
Cut the bread into 8 slices each about 1/4 inch thick and make 4 peanut butter and jelly sandwiches.
Be sure you don't overload them with too much peanut butter or jelly.
Before closing each sandwich, add a layer of the banana chips.
In a bowl, whisk together the flour, sugar, baking powder and salt.
Add the milk and vanilla and whisk until a smooth batter forms.
When the oil is hot, batter and fry the sandwiches one at a time.
First, make sure all the sandwiches are tightly closed.
Then dip a sandwich into the batter and turn it gently to coat thoroughly.
Lift it from the batter and let the excess batter drip back into the bowl.
Use tongs to hold the sandwich tightly on one end, submerge it halfway into the hot oil and fry for 15 seconds, then release the sandwich into the oil.
It should now float.
Fry, turning once, until golden brown on both sides, about two-and-a-half minutes per side.
Using the tongs, transfer to paper towels to drain.
Repeat to fry the remaining sandwiches.
Serve the sandwiches warm with the warm ganache on the side for dipping.