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MIX coconut milk, sugar, vanilla and salt in medium saucepan. Bring to simmer on medium heat, stirring occasionally.
CUT bananas in half lengthwise, then into 2-inch pieces. Stir bananas into coconut milk mixture. Reduce heat to low; simmer 10 minutes, stirring occasionally. Serve warm bananas with coconut milk.
Thai Kitchen Tip: Palm sugar, commonly used in Thai cooking, can be found in most Asian groceries. If unavailable, substitute granulated sugar.
Nutrition Information Per Serving: 339 Calories, Fat 19g, Protein 2g, Carbohydrates 40g, Cholesterol 0mg, Sodium 30mg, Fiber 3g