Joy to the Food

0 Read the whole recipe before starting.
1 Add oil to a pan and heat to approximately 300 degrees. For me, this takes about 10 minutes with a glass stove top on medium to high heat. I use a candy thermometer to check but you can also test it with the first banana piece and adjust from there.
2 Mix the dry ingredients in a large bowl. Then add the melted coconut oil, vanilla, and cold water and mix. You will need to squish the dry ingredients while mixing to fully combine. The mixture will be very thick and look slightly gritty.
3 Add a few slices of banana at a time to the mixture and coat each piece fully. I do this by flipping them with a fork and gently pat the batter onto the banana pieces. 
4 Gently drop a few pieces at a time into the hot oil and let it fry for 1-3 minutes on each side until golden brown. It may take a little trial and error to find the right amount of time depending on the heat of the oil. Just be sure to leave about 1-2” of space between the banana slices in the oil.
5 While this cooks, line a tray with 2-3 layers of paper towels.
6 Gently transfer the banana slices to the paper towel lined plate. Repeat this process until all the banana slices are fried. 
To make the coconut whipped cream
8 Take the cold can of coconut cream and open the top. 
9 Gently scoop out the cream from the top and place it in a bowl, being careful to avoid the coconut water that will sink to the bottom. Save the water for another recipe or smoothie.
10 Use a hand mixer or whisk to whip the coconut cream until fluffy. Place this in the fridge until ready to use. You can also add ½ a cup of powdered sugar to sweeten if desired.