Mix sugar and refined flour in a bowl. Gradually pour milk into the bowl and whisk well to form a smooth batter.
Add eggs and ghee and mix well. Set aside for 10 minutes. Peel and chop the bananas.
Melt butter in a non stick pan and add brown sugar and bananas and cook, stirring, till it forms a thick sauce.
Heat another non stick pan and pour a ladle of batter, swirl the pan to form a thin uniform crepe.
Spread a generous spoonful of banana mixture over the crepe, top with a dollop of mascarpone cheese and fold in half and serve hot.