- In a mixing bowl, mash bananas with flour, sugar, salt (optional) and coconut cream into a sticky, slightly moist mixture.
- In a wok or large saucepan, heat the oil to a very hot temperature. Using very damp fingers, pinch about 1 heaped tbsp of the mixture, roll it into a ball and gently lower it into the hot oil. Deep-fry for 3-5 minutes, turning occasionally, until crispy and golden brown on all sides. Be sure not too fry too many balls of batter at once for this will lower the temperature of the oil. When finished, remove from the oil and drain on paper towels.
- Move the fritters to a serving dish and serve warm with ice cream or with a scoop of coconut cream on top.