1.Combine sugar and cinnamon in a shallow bowl. Beat egg in another shallow bowl; combine breadcrumbs and coconut in another shallow bowl.
2.Fill a large saucepan or wok one-third with oil and heat to 180°C (or until a cube of bread browns in 15 seconds). Dip banana in sugar mixture: shake off excess. Dip banana in egg, then in crumb mixture to coat. Deep-fry bananas, in batches, for 2 minutes or until golden. Drain on paper towel.
3.Serve fritters with ice-cream.
To make your own coconut ice-cream, soften 2 cups (500ml) of good-quality vanilla ice-cream, then fold in ½ cup toasted shredded coconut and 1 tablespoon coconut-flavoured liqueur or ½ teaspoon coconut essence. Return to the freezer until firm enough to scoop. You could use coconut yoghurt instead of ice-cream, if you prefer.