In a mixing bowl, mash 2 ripe bananas (approximately 200 grams) until smooth.
Add 100 grams of grated jaggery to the mashed bananas and mix well until the jaggery dissolves.
Add 100 grams of rice flour, 1/4 teaspoon of cardamom powder, and a pinch of salt to the banana-jaggery mixture. Mix well to form a thick batter. If needed, add a little water to adjust the consistency.
Heat a non-stick appam pan or paniyaram pan over medium heat. Add a few drops of ghee or oil in each mold.
Pour a spoonful of the banana batter into each mold, filling it about 3/4th full.
Cover the pan with a lid and cook the appams on low to medium heat for 3-4 minutes or until the edges turn golden brown.
Flip the appams using a skewer or spoon and cook the other side for another 2-3 minutes until golden brown.
Remove the cooked banana appams from the pan and transfer them to a serving plate. Repeat the process with the remaining batter.