Preheat the oven to 375°F.
Place the banana and coconut milk in a blender and puree until smooth. Add curry powder, ground coriander, paprika, lime juice, salt, and pepper and mix all together. Set aside.
Brush a large skillet with some olive oil and heat over medium-high heat. Once hot, add the chicken drumsticks and cook about 2-3 minutes per side, or until crispy-golden.
Transfer the chicken to a medium baking dish.
Add more oil to the skillet if needed along with the minced garlic and sauté about 30 seconds until golden.
Add the sautéed garlic to the coconut banana mixture. Combine all together and pour over the chicken.
Bake for 30-35 minutes or until a thermometer inserted in the thickest portion of the chicken registers 165°F.
Garnish the chicken with green onion or cilantro and enjoy!