Pre-heat oven to 170°C and lightly spray a muffin tray with oil or lightly butter. Combine the dates, boiling water, soda and vanilla and stir well, then rest for 15 minutes. Add the butter and sugar to the date mixture and pulse in the food processor or blender until the dates are finely chopped. Transfer to a bowl and sift over the flour, mustard powder and ginger and mix in with the beaten eggs.
Spoon into the prepared muffin tin and bake for 15-18 minutes or until they are puffed and golden and bounce back when lightly pressed on the top.
For the bananas heat the butter and brown sugar in a pan until melted. Add the banana slices and sauté for 2-3 minutes until starting to caramelise. Remove the banana slices and add the cream to the pan, bring to a simmer for 2-3 minutes until golden and saucy.
Serve the puddings warm with a scoop of ice-cream the sliced bananas and drizzle with caramel cream.