Peel banana and slice lengthwise, being careful not to cut all way through.
Pull banana halves open; fill with toasted coconut.
Top with chocolate sauce and caramel sauce.
For Chocolate Sauce:
Combine cocoa powder and sugar in small saucepan; blend in evaporated milk.
Add butter.
Cook and stir constantly until mixture begins to boil.
Remove from heat and stir in vanilla extract.
For Caramel Sauce:
Combine brown sugar and evaporated milk in small saucepan.
Add butter.
Cook and stir constantly until mixture begins to boil.
Boil 2 minutes, stirring.
Remove from heat and stir in vanilla extract and salt.