Remove the skins from the banana and slice into two halves. Cut each half into two lengthwise.
Add ghee to a small nonstick skillet and turn the heat to medium. Add cardamom, ginger powder, and cinnamon powder, and sizzle gently.
Place the banana cut side down and cook until well caramelized and brown (about 1-2 minutes). You will notice the caramelization around the edges before turning.
Turn the bananas and brown the second side. Careful not to overcook, as the bananas will become overly soft.
Method for steamed bananas
Slice the tips off each end of the banana, then cut the banana into 1.5-inch lengths.
Add water, ghee, cinnamon, cardamom, and salt to a small saucepan. Add the prepared banana. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 minutes.
Serve warm with the skins still on. Remove the skins before enjoying the banana.