For the peanut sugar: Add the roasted peanuts and 1/2 cup of the granulated sugar to a food processor. Blend until finely ground into a powder, being careful not to create peanut butter. Stir in the remaining 1 cup of sugar and the 2 teaspoons of cinnamon. Transfer to a jar; this sugar can be stored at room temperature for up to 1 week.

For the chocolate sauce: Add the full-fat canned coconut milk to a small saucepan and bring to a low boil. Remove from heat and stir in the chopped semi-sweet chocolate until melted and smooth. Stir in the 1/2 teaspoon ancho chili powder, the 1/4 teaspoon cinnamon, and the vanilla extract. To rewarm the sauce before serving, gently heat over low heat.

For the bananas and batter: Combine the 1 cup flour and 1/3 cup rice flour in a shallow, wide bowl. Stir in the 1/2 cup coconut milk and 1/2 cup beer (or more if needed) until a thick but pourable batter forms, about the consistency of pancake batter.

Fry the fritters: Heat a large pot of neutral oil over medium heat to about 350°F (175°C). Carefully stick a bamboo skewer through the middle of each banana. Dip the battered bananas one at a time into the hot oil, ensuring they are evenly coated. Fry for 2-3 minutes per side, until golden crisp and puffed.

Drain and serve: Using a slotted spoon, remove the fritters from the oil and drain them on paper towels. Repeat with the remaining bananas.

Finish and enjoy: When ready to serve, generously dust the warm fritters with the prepared peanut sugar. Serve immediately with the warm Mexican chocolate sauce on the side for dipping.