In medium stockpot add bananas, coconut milk, ginger, five spice and powdered sugar.
Simmer, turning bananas gently. Cook 15 minutes.
Note: After the above is cooked, for a wonderful sauce over gingerbread or vanilla ice cream, do the following:
Taiwan Sweet Sauce.
2 tsps cornstarch in 1/2 cup cold water, dissolve. Mash the bananas. Add the cornstarch mixture to the coconut milk and mashed bananas. Stir contantly so it will not burn. Stir until thick and glossy. Chill. Spoon over dessert.