Here's how
1. Put a trivet (small metal rack that protects the pudding basin from touching the hot base of the pot) in the bottom of a large pot. Put a 4 cup capacity pudding basin in the pot and pour enough cold water into the pot to come a third of the way up the side of the basin. Remove the basin and bring the measured water to the boil, reduce heat, cover and allow to simmer while preparing the pudding. Lightly spray the pudding basin with canola spray and line the base with a circle of non stick baking paper.
2. Heat the maple syrup and margarine in a small pot until the margarine melts then pour it into the basin. Arrange the banana, cut side down, in the bottom of the basin.
3. Put the dates and star anise in a small pot, add 250ml boiling water and boil until most of the liquid has been absorbed. Remove from the heat and stir in the bicarbonate of soda. Set aside and allow to cool slightly. Remove the star anise.
4. Sift the flour into a bowl and stir in the sugar. Make a well in the centre, stir in the cooled date mixture and the combined eggs and oil. Mix until smooth. Spoon the mixture into the prepared basin.
5. Cut a sheet each of baking paper and foil big enough to fit over the top and halfway down the side of the basin. Lay the paper on top of the foil and spray the paper with canola spray. Make a 1cm pleat down the centre of the foil and paper. Put the cover, paper side down and foil side up, on top of the basin and tie securely with string.
6. Carefully lower the pudding into the simmering water, put the lid on the pot and simmer for I hour or until a skewer comes out clean when inserted into the centre. Turn out onto a plate and serve warm with reduced fat custard.