Recipe from Mama Me Gluten Free (dot) com
Projected prep time: 10 minutes; Projected fry time: 2-4 minutes per batch
1 1/4 oz. (35 g) brown rice flour
1 1/4 oz. (35 g) sweet rice flour
1 1/2 oz. (42 g) tapioca starch
1/2 tsp. kosher salt
1 tsp. aluminum-free baking powder
4 tbsp. shredded coconut
3 tbsp. sesame seeds
4 oz. (1/2 cup) carbonated water
2 oz. (1 large) egg
Scant 1/8 cup (24 g) pure cane sugar
4-5 green (not ripe) bananas (unless you're lucky enough to come across some green "baby" bananas - use those, and increase amount)
Oil of choice, for frying
Pour oil into skillet or electric skillet to a level deep enough for frying and heat to 350-375 degrees. I played with both temperatures and they both did well. I'm a little more comfortable with 350, so that's what I ended up doing for most of them. It takes a little longer at 350, though.
Line a baking sheet or large plate with several layers of paper towels or brown paper.
Sift flours together with salt and baking powder. Stir in sugar.
Add sesame seeds and coconut to dry ingredients, and stir to combine.
Whisk together egg and carbonated water. This will, obviously, get bubbly.
Slice bananas in half to make slices shorter (unless, as noted above, you're using the "baby" ones), then slice in half lengthwise and again, lengthwise, to make four total slices from each half.
Whisk liquids into dry ingredients.
Dip banana slices one at a time into batter, immersing fully, then place in hot oil. Don't do too many at once. Turn over (using tongs makes this easy) when you begin to see them brown on the underside, and fry until a nice brown color.
Remove from oil and place on paper towels for several seconds, then turn over to absorb more oil from the other side.
Serve warm. Enjoy!