Line a baking sheet with baking paper and set aside.
Peel and cut bananas into rounds.
In a bowl mix sugar and cinnamon until combined.
Roll out pastry on a working surface keeping the wrapping on while working with the pastry.
Using a rolling pin roll out the pastry until half thin.
Grab a pizza or pastry wheel and cut the pastry sheet in half.
Cut out triangles in each of these halves using your pizza wheel.
Take a triangle and place it on the working surface. Roll the banana rounds in cinnamon sugar, then place 2-3 rounds at the bottom of the triangle. Sprinkle coconut flakes then roll up the pastry into a croissant.
Repeat for all triangles. Don't worry if you end up with small pieces of pastry! Just continue rolling those into mini croissants they'll taste just as amazing!
Place the croissants into the lined baking sheet. Don't over crowd them they'll need space to puff.
Bake in the middle of the oven for 15-20 minutes or until the croissants are golden in color.
Remove from the oven and leave to cool for a few minutes. Dust with icing sugar - optional (I chose not to since my bananas were super sweet)
Enjoy your breakfast croissant warm, with a glass of milk or a cup of coffee!