Preheat oven to 200˚F (100˚C). Preheat skillet over medium-high heat (or preheat electric griddle to 350˚F/180˚C). In a large bowl, blend milk and eggs. In a separate bowl, stir together flour, sugar, coconut, baking powder and salt until well mixed. Stir flour mixture into milk mixture until just combined (batter will be a little lumpy). Let stand for 5 min.
Coat skillet lightly with melted butter, vegetable oil or vegetable spray. Stir batter a few times; pour onto griddle in a steady stream to form 12 four-inch (10 cm) pancakes (leave 2 inches/5 cm space between each pancake). Top each pancake with a few of the banana slices. Cook until bubbles form on top; flip and cook until bottom is browned and centre of pancake springs back when touched. Place on cookie sheet and keep warm in oven.
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