To make Cardamom Yogurt: Place yogurt in strainer lined with coffee filter or clean kitchen towel; leave to drain for about 3 hours. Discard liquid.
Stir in honey, cardamom and cinnamon. Refrigerate.
Stir tempura batter mix into water until smooth; do not over mix. Keep cold.
For each serving, to order: Dip banana pieces into tempura batter, then into panko. Deep-fry in hot (360°F) oil for 2 to 3 minutes or until golden brown. Drain on paper towels. For each serving, plate 2 fritters and drizzle with 2 tablespoons Cardamom Yogurt.