Crack the eggs in a bowl and whisk together with the coconut milk.
Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and add the coconut and egg mixture, whisk until the batter is smooth and resemble the consistency of single cream.
Melt 50g/2oz of butter in a pan. Spoon half of it into the batter and whisk it in, then pour the rest into a bowl and set aside to add to the pan when cooking the pancakes.
Get the pan really hot then turn the heat down to medium. Add about 2 tablespoons of batter to the pan and tip the pan from side to side to get the base evenly coated with batter. The pancake should take 30 seconds to cook. Lift the edge with a palette knife to see if it's golden brown and then flip it over for a few seconds to finish cooking. Slide out of the pan into a plate.
Peel the bananas and slice thickly. Get a large frying pan very hot, then add the oil and the bananas - you may need to do this in batches. Grate over the palm sugar, and continue frying until soft and starting to caramelise, then remove from the heat.
Toast the coconut in a dry frying pan or a medium hot oven until lightly golden.
Spoon the warm bananas onto one quarter of each pancake, fold into four, drizzle with condensed milk and scatter over a generous helping of coconut.
«Add a little lime juice and chopped fresh chilli to the bananas for a bit of extra zing.»