Banana Coconut Katsu

1. Peel baby bananas and cut the tip ends; set aside
2. Arrange 3 plates: first flour, then beaten egg, and mixed panko and 1/2 cup coconut.
3. Roll banana in flour to coat, transfer to egg to coat, and finish it with panko and coconut mixture.
4. If you like it crunchier, you can repeat the 3-step coating.
5. Heat up oil to 350F in a pan or small sauce pan to fry bananas.
6. Test it by dropping a piece of coconut in the oil and if it cooks in 30 seconds, then the oil is ready.
7. Fry them until golden brown, about 5 minutes.
8. Remove from the pan and drain on paper towels.
9. Cut in half diagonally. Dust it with confectioners’ sugar
10. Serve with ice cream.
11. Garnish with any other fruit you have on hand, the remaining 2 tablespoons of coconut, whipping cream and mint leaves.