Heat the coconut milk, measured water and sugar or honey together in a saucepan over a medium heat for 3–4 minutes.
Peel the bananas and cut into 5 cm (2 inch) lengths. If using very small bananas, leave them whole.
Add the bananas and salt to the pan. Cook on a low–medium heat for 4–5 minutes or until the bananas are soft.
Divide the banana and coconut cream between 4 serving bowls and serve warm or at room temperature.