Peel a banana, cut in half width-wise, then cut in half again lengthwise to get 4 equal pieces. Repeat with remaining bananas until you get 12 total pieces.

In a large pan over medium-low heat, add butter, brown sugar, and cinnamon and stir until sugar has melted and bubbly, about 1-2 mins. Add banana halves to the pan and cook until golden brown and caramelized, flipping halfway, about 3-4 mins per side. Turn off the heat then transfer bananas to a plate and set aside.

In a small pot, add coconut milk, sugar, corn starch slurry, and salt. Heat over low heat until slightly simmering and thickened. Turn off heat and set aside.

To assemble, rehydrate 1 sheet of rice paper by dipping in lukewarm water, shaking off excess water, and laying flat on a cutting board. As it softens, add 3 pieces of banana and a pinch of sesame seeds. Fold the left and right corners slightly towards the middle, then fold the bottom corner over the bananas and roll up a few times. Double wrap the banana roll in another sheet of rehydrated rice paper and folding the same way as before. This helps create a thicker layer for that crispy bite. Repeat with remaining ingredients.

In a pan, heat 1-2 tablespoon of oil then add the caramelized banana rice paper rolls and sear on each side for 4-5 mins until crispy. Enjoy while fresh and crispy!