Preheat the oven to 180°C.
Mash the bananas in a mixing bowl with a fork. Add the muscovado sugar, chopped walnuts and ground mixed spice, and mix together well.
Grease a muffin tray and line with pastry discs. Spoon a tablespoon of the mixture into each case and place another pastry disc over the top, pushing down around the edges to stick them to the bases. Make a small hole in the centre to allow steam to escape.
Bake for 15 minutes, until golden.
Recipe courtesy of Shelina Permalloo