Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Line a muffin tin with 12 muffin cases.
Mash 3 ripe bananas in a bowl. Blend together 50g chopped dates and 50g honey or maple syrup until you have a paste. I use a small processor to do this that came with my hand held stick blender, which does the job perfectly but any blender or food processor should be ok.
Beat the date and honey paste with 125g Stork until well mixed, then beat in 2 eggs.
In a clean bowl sift together 250g plain flour, 1/2 tsp bicarbonate of soda and 1 tsp baking powder. Stir through 50g ground almonds. Fold this mixture into the Stork mixture, then stir through the bananas.
Spoon into the muffin cases then bake in the centre of the oven for 15-20 minutes until golden brown and firm to the touch.
Remove from the oven, leave in the tin for a few minutes then cool on a wire rack.