I used to make this one in my college dorm room and it is still a favorite of mine. (I ran with a crowd who could make great four-course meals with a hot plate and a toaster oven so standards were a little higher than the usual one-pot fudge or popcorn.) Ready made crepes and aerosol whipping cream make this one a breeze.
You'll need three long dishes, a little longer than a banana.
4 firm, but not green, bananas
2 cups orange juice
2 Tbsp. Cointreau
3/4 cup sugar
1/4 tsp. orange zest
1 1/2 cups flour
1/2 tsp. cinnamon
2 eggs beaten
1/4 cup milk
8 small ready made crepes
Mix orange juice, cointreau, orange zest and sugar until sugar is dissolved and pour into a long, wide dish, at least 2 inches deep.
Cut bananas in half lengthwise. Put in orange juice mixture and let soak for 15 minutes.
Beat egg and milk and pour into another long dish.
Mix flour and cinnamon and put into the third long dish.
Heat 1/4 inch of canola oil in a large fry pan. Preheat oven to 350 degrees.
Remove 1/2 banana carefully and dip in egg milk mixture. Then dip in flour cinnamon mixture until well-coated. Fry in hot oil for about two minutes on each side, or until very lightly browned. Drain on paper towel then carefully roll banana in crepe and place in greased baking pan. Continue with rest of bananas. When all the bananas are fried and rolled in crepes, put the pan in the oven for 5-10 minutes. Take orange juice mixture and boil until it is syrupy. You can thicken it with a tablespoon of the dipping flour if you like.
Serve crepes hot in a pool of the orange sauce. Top with whipped cream. You can make this without the crepes, but I think of the crepes as a fail-safe measure. If the bananas break up, the crepe hides the damage.