In a mixing bowl, mash the bananas with the sugar, salt (if using), flour and coconut cream into a sticky, slighty moist batter.
Heat the oil in a wok or large saucepan until very hot (365 degrees).
Using very moist fingers, pinch about 1 heaped tablespoons of the batter, roll it into a ball and glenty lower it into the hot oil Deep-fry for 3 to 5 minutes, turning occasionally , until crispy and golden brown on all sides. Do not overcrowd the pan with the batter or temperature of the oil will drop. Remove from the hot oil and drain on paper towels
Transfer to a serving platter and serve warm with ice cream or a bit of coconut cream on top.