Heat up the bar-b-que grill. Whip the cream until stiff peaks are formed. Fold the Amarula Liqueur into the mixture. Cover and refrigerate until needed.
Over medium coals place the bananas, still in peel, onto the grill. Heat bananas until the peel turns black. Remove the bananas from the grill and split the skin of the banana open.
In a saucepan, melt the chocolate over medium heat. Once melted, add the walnuts and honey. Stir constantly. To serve: drizzle chocolate mixture over bananas and top with Amarula Liqueur cream mixture.