Open the can of coconut milk and pour it into a medium-sized saucepan. Place over medium heat. Add the powdered sweetener and whisk it together.
While the coconut cream is heating up, drain the rice into a colander and rinse it with cold water for 30 seconds. Drain it well. Add it to the coconut cream mixture.
Once the mixture begins to simmer, prepare the arrowroot powder slurry. Add arrowroot powder to a small bowl and add just enough water to dissolve arrowroot powder; this will be about 1 to 2 teaspoons of water. Slowly add the slurry mixture into the coconut cream while stirring—Cook for about 1 or 2 minutes on a low simmer, stirring constantly.
Peel the bananas and cut them in half lengthwise, and then cut them in half the other direction to make quarters. Cook for another minute or two just until the bananas are warm.
Serve warm and add crushed peanuts if desired.