For the cohocolate ganache, heat all of the chocolate ganache ingredients together in a saucepan over a low heat, until the chocolate has melted and the mixture is smooth. Transfer to a bowl and chill in the fridge for 2 hours, or until the mixture is soft but not completely set.
For the banana pudding, preheat the oven to 180C/365F/Gas 4. Grease and line 6 small dariole moulds.
Heat the dates, water and bicarbonate of soda in a saucepan over a low heat for 20-25 minutes, or until the dates are completely soft.
Cream the butter and sugar together in a bowl, then beat in the eggs a little a time until well combined. Fold in the softened dates, flour, bananas and vanilla extract.
Spoon some of the banana mixture into each of the prepared dariole moulds until half full. Spoon in a small ball of the chilled ganache and top with the remaining banana mixture. Cover each dariole mould with aluminium foil.
Bake in the oven for 20-25 minutes, or until set.
To serve, gently reheat any remaining chocolate ganache until the mixture melts into a smooth sauce. Serve the puddings with double cream and chocolate ganache.
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