In a medium bowl, whisk together the rice flour, all-purpose flour, cornstarch, sugar, baking powder, coconut milk, water, black and white sesame seeds, and grated coconut, if using. Let rest for 30 minutes.
Peel the bananas and cut in half lengthwise.
Heat the oil in a medium pot over medium heat until the temperature reaches 350°F (180°C).
Working in batches to avoid overcrowding, the pot, dip the banana halves into the batter, then drop straight into the hot oil. Fry for 2-3 minutes, or until golden brown and crispy.
Sprinkle some sugar on top for an extra crispy crunch.
Enjoy!
