To make the topping, combine one tablespoon of coconut sugar or xylitol with one teaspoon of cinnamon in a small bowl. Stir to combine, and set aside.
Combine the coconut oil, coconut sugar, aquafaba and vanilla essence in a medium-sized bowl and whisk with a fork.
Next, sift in the flour and salt, and make a well in the centre of the bowl.
Add in the mashed bananas and milk, and stir until well combined. It may seem a bit dry at first, but the bananas provide sufficient moisture. Add more milk if required, but take care not to add too much.
Drizzle approximately half a tablespoon of coconut oil onto a heated, non-stick pan. Drop spoonfuls of batter onto the pan. Medium heat is best.
The fritter is ready to be flipped when the mixture starts bubbling. When both sides have been fried, remove from pan and place on a paper towel. Sprinkle with cinnamon sugar directly after frying.