1 1/4 cups water
1 cup dates, pitted
3 ripe bananas, peeled and roughly chopped
2/3 cups coconut or almond flour
1 tablespoon vanilla extract
1 teaspoon maple syrup
1⁄2 teaspoon baking powder
Preheat oven to 270°F (185 C).
Grease muffin tins with the butter or ghee and set aside.
Heat the dates and water in a small saucepan over low heat until the dates break down and thicken. Use a fork to mash them together and set aside.
Place the flour, egg, banana, vanilla extract and baking powder in a blender or food processor and mix well until well combined.
Add the dates to the banana mixture and combine. Evenly distribute into the ramekins or muffin tin. Cook in the oven for about 20-22 minutes.
Allow the cakes to rest for 5 minutes before removing them to a serving plate. Scoop a dollop of creme on top and garnish with a fresh fruit or date.