Whisk the rice flour, maple sugar, salt, and baking powder together in a medium mixing bowl. Set aside.
Peel the bananas. Slice them down the middle length-wise and then cut into 2" pieces. Set aside.
Whisk in shredded coconut and water. Let batter sit for 5 minutes.
Meanwhile, preheat the air fryer to 330F
Coat one piece of banana in the batter. The batter should be the consistency of American pancake batter. If you want it a bit lighter, thin the batter out with one extra tablespoon of water.
Put half of the bananas in the batter. Before placing them in the air fryer, spray the basket with cooking spray. Take the banana pieces out of the batter one at a time letting the extra batter drip off. Place in the air fryer basket.
If you want to see how the batter consistency is to your liking, fry this as a test banana, 5 minutes on one side and 5 minutes on the other. If the banana batter seems too cakey and firm, add an extra tablespoon of water into the batter.
Repeat dipping the bananas pieces in batter, letting the excess drip off, and place them on a prepared air fryer basket sprayed with cooking oil. Spray the tops of the bananas with more cooking oil and fry for 5 minutes on one side and 5 minutes on the other.
Serve hot with a scoop of vanilla ice cream and drizzled with honey. Garnish with sesame seeds.