Cook time 40 minutes
Yield: Serves or Makes 6
Preheat the oven to 180ºC or 350ºF. Position rack in the middle of the oven. Line a muffin pan with paper cases (I used the tulip muffin cases).
In a small saucepan over medium heat, place the dates, butter and water. Continually, stir until the butter has melted. Increase the heat and bring the mixture to the boil. Retire from heat to cool for at least 10 minutes.
In the meantime, place a small frying pan over low heat and spread the walnuts. Cook them for 5 minutes, retire from heat and slightly let them cool. When the walnuts are cold, chop roughly and set aside.
In a small bowl sift together the spelt flour, baking soda, baking powder and salt until incorporate, then add the walnuts chopped. Set aside.
In a large mixing bowl mash the banana with a fork, then add the egg and vanilla paste and whisk until smooth. Stir in the date mixture and whisk until combine. Add the dry ingredients over the wet ingredients fold gingerly with a rubber spatula. Do not to overmix the batter in order to have good results.
Use a medium size scoop spoon to pour the batter evenly into the muffin cups. Put some of the banana slicer on top of each cupcake. Place in the middle of the oven and bake for about 20 minutes or until a toothpick insert into the muffins comes out clean.
Get the pan from the oven and place it over a wire rack. Let cool for about 5 minutes and then transfer the muffins onto the wire rack.
This recipe was adapted from Sweet by Ottolengui.