Sift the flour, bicarbonate of soda and a pinch of
salt into a bowl. Stir in the sugar. Whisk in the
egg and just enough water to make a thin batter.
Then whisk in the shredded coconut.
Peel the
bananas. Carefully cut each one in half lengthways,
then cut in half width ways.
Heat the oil in a
preheated wok. Dip the bananas in the batter, then
gently drop a few pieces at a time into the hot oil.
Fry until golden brown.
Remove the bananas from
the oil and drain on kitchen paper. Serve
immediately with honey.