Crack eggs into a separate bowl and whisk until they get a fluffy consistency.
Combine the contents of both bowls and then pour the whole into a separate dish. Wrap the dish in plastic wrap, making sure that it adheres to the surface of the ice cream. Put in the freezer for 6 hours or all night.
Mix the desiccated coconut, rice flour, tapioca flour, powdered sugar and salt in a bowl.
Add water slowly, mixing constantly.
Cut the bananas in half and then coat them in the previously prepared mixture.
Fry bananas in deep fat until golden brown. Ready put on paper towels to drain them from fat. Serve with ice cream.