There are many ways of cooking bananas in Indonesia. Here are two example, but you can also add coconut cream to the better or coat the cooked bananas with grated coconut.

Ingredients:

1 cup (125 g) rice flour or plain flour, sifted

1/3 cup  (80 ml) water

1/3 cup (80 ml) coconut cream

¼ teaspoon salt

Oil, for deep-frying

8 small finger bananas, peeled and halved, or 4 regular bananas, peeled, halved and sliced lengthwise

Cooking Direction:

1. Place the flour in a mixing bowl. Make a well in the middle and add the water, coconut cream and salt. Using a wooden spoon or ballon whisk, gradually incorporate the flour into the liquid and whisk to make a smooth thick batter free of lumps, adding more flour or water needed.
2. Heat the oil in a wok or large saucepan until moderately hot. Dip the banana pieces into the oil a few at a time, and deep-fry over medium low heat  for 5 to 10 minutes, turning occasionally, until golden brown and crispy. Remove from the heat and drain on paper towels. Transfer to a serving platter and serve with vanilla ice cream if desired.
3. Alternatively, prepare the batter as indicated and coat the banana pieces generously. Bring 6 cups (1 ½  liters) of water, 1 ¼  teaspoon salt and 1 pandanus leaf to a boil. Add the coated banana pieces, reduce the heat and boil over very low heat for about 5 minutes. Remove the banana pieces from water and drain, then coat with freshly grated coconut. Serve warm.

source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana