Sift the flours into a bowl. Add an egg, cinnamon and water. Stir to combine. In a separate bowl mix rice flour and coconut shreds until combined, set aside.
Peel the bananas and cut them in half lengthways and then again in half crossways. Fill a saucepan one-third full of coconut oil and heat to around 190°C. Dip each piece of banana in the batter and then in the rice flour-coconut mixture. Fry until golden brown all over, around 3 minutes.
Remove with a slotted spoon and drain on paper towels. Drizzle with chocolate sauce. Serve hot.
GF – make sure the ingredient doesn’t contain traces of gluten!