Fill a pot with cold water and submerge the sweetened condensed milk in the pot. Bring the pot up to the boil and let it boil for 3-4 hours making sure to top up the water so the can doesn’t explode. Once done, set aside to cool. This is now caramelized inside the can and is what we call “dulce de leche”.
In a 10 inch oven proof pan, or cast iron skillet heat up the canola oil until it hits 325-350 degrees. An easy way to figure out if your oil is hot enough is to put a wooden spoon in the oil and if there are bubbles happening around it, the oil is hot enough to fry in. Or, just use a thermometer.
Mix the eggs and dip the bananas into the egg mixture, then into flour and then finish in the panko breadcrumbs. Let the bananas sit and congeal for 5 minutes before frying.
When oil is hot, start frying the bananas and turning to make sure they are golden brown.
Once done, place them on a cooling rack.
Drizzle with honey while hot and dip them into the dulce de leche.