1 tablespoon palm sugar (or demerara)
4 tablespoons cornstarch
2 tablespoons tapioka flour
1/2 teaspoon baking powder
1/4 tsp salt
2 tablespoons freshly grated coconut or coconut flakes
5 dl [1 pt] unsweetened coconut milk
4 bananas, preferably a little ripe
5 ml [1 teaspoon] oil for frying
Preparation time: 20 minutes
 Beat the eggs and sugar in a bowl. Stir in cornstarch, tapioka flour, baking powder, salt, coconut and coconut milk. Mix well and let the batter swell for about 10 minutes.
 Peel the bananas and cut them in half lengthwise. Cut them in half across too if they are long.
 Heat the oil in a thick bottomed pan with straight walls, or use the fryer. The oil is hot enough when bubbles form around a chopstick, or the handle of a wooden spoon stuck into it.
 Dip banana pieces into the batter making sure they are well covered. Fry them in batches in the oil for about 4 minutes until they are crispy and golden. Turn them once during the cooking. Take them up and let them drain on kitchen towels. Server the fried bananas warm.
Variation: Nanas goreng – fried pineapple
Use pineapple rings instead of bananas. Other fruit and tofu can also be fried in the same way.