Make the Fritters
Pour about 1-inch of neutral oil into a deep, fry-safe pan and begin heating over medium heat until it reaches 350°F.
Remove the crusts from the bread slices. Using a rolling pin, flatten each slice until thin.
Brush the edges of each bread slice generously with water.
Place about 1 teaspoon banana, 1 teaspoon diced Medjool dates, a pinch of coconut flakes, and a few chocolate chips in the center of each slice.
Bring the edges of the bread together over the filling and firmly press to seal completely.
Carefully place the fritters into the hot oil and fry for 2–3 minutes per side, or until deeply golden brown and crisp.
Transfer to a paper towel-lined plate to drain.
Make the Coconut Date Drizzle
Add the pitted Medjool dates, coconut milk, and water to a blender.
Blend for 1–2 minutes, until completely smooth and pourable. Add a splash of more water if needed to reach a drizzling consistency.
Transfer the sauce to a piping bag or squeeze bottle.
Assemble
Arrange the warm fritters on a serving plate.
Drizzle generously with the coconut date sauce.
Immediately sprinkle it with coconut flakes.
Serve warm with sweetened condensed coconut milk for dipping.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
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