Make the cashew miso cream by mixing together the first three ingredients. Set aside.
Heat the oil (enough to submerge the bananas in) in a saucepan over medium-high heat for about 4 minutes. Test the readiness of the oil by dropping a pinch of the cornstarch into the oil—if it sizzles immediately, you are ready to fry.
Working in batches, dip the bananas into the Ener-G slurry and then coat with the cornstarch, tapping off any excess. Slide them into the oil slowly (being careful not to overcrowd) and fry until golden, about 2-3 minutes. Remove from the oil and place on paper towels to drain.
To serve, drizzle with the agave and a spoonful of the cashew miso cream. Sprinkle with sesame seeds.
