Well, you'd have to account for the calories in the margarine, obviously, but no, the basic calorie count of the banana doesn't change.
What is happening to make the banana taste so good is caramelization of the sugars in it. The sugars cook in the tiny amount of margarine, making them taste more buttery and bringing out more of the sweetness.
From a purely physics sense, its impossible to pull additional calories "out of the air" when cooking. Note that when boiling fruits or veggies, you lose a lot of vitamins and etc to the water you cook in, but there should be very little of this effect when cooking a banana and eating the entire contents of the pan, as you're not draining anything away...there will be some minor variations in vitamins due to cooking, however. Cooking the banana might make it taste sweeter, but there is no additional sugar/calories coming from anywhere, so the calories aren't changed. Some nutrients also can become less active/less beneficial when overheated, but that doesn't affect calorie content, just nutrient content, and its a relatively small effect.
I do this with pineapple all the time. Pineapple, once grilled, tastes like it has been sauteed in butter and brown sugar - but its just the natural sugars of the pineapple getting all toasty and happy. No additional calories.
Do you have a grill pan? You can get the same effect by grilling bananas, rather than frying, and eliminate the margarine completely. If you have a non-stick grill pan, you'll be eating the calories of the banana alone without adding any added fat, or if you're worried about sticking, using only a quick vegetable oil spray.
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