250g flour

200g soft light brown sugar

50g sugar

2tsp ground cinnamon

pinch salt

250g butter


275g plain flour

half tsp each bicarb and baking powder

a pinch salt

200g butter

275g sugar

3 eggs


225g sour cream

50g butter

100ml maple

tsp cinnamon

3 bananas

serve with crème fraiche or cream


1. Crumb – rub it all together, chill 20 minutes

2. Cake – mix the dry ingredients together

3. In a separate bowl, beat the butter and sugar. Add vanilla and sour cream and eggs. Fold wet into dry

4. Spoon into a greased lined 9x13inch rectangle tin

5. Sprinkle on crumb

6. Bake at 180C for approx. 50 minutes

7. Bananas – boil the butter and maple for 3 minutes

8. Add cinnamon and chopped bananas to the butter mix, mix well to cover the bananas and mix in the cinnamon.

9. Serve with slabs of cake