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For the base:

• 225 g (7.93 oz) white flour
• 125 g (4.40 oz) veggie margarine
• 100 g (3.52 oz) caster sugar
• 1 teaspoon baking powder

For the filling:

• 3 medium bananas, pureed
• 1 medium banana, cut into medium rounds
• 1 tablespoon cane sugar 

For the crumble topping:

• 200 g (7.054 oz) white flour
• 150 g (5.29 oz)veggie margarine, diced and softened 
• 100 g (3.52 oz) cane sugar 
• 75 g (2.64 oz) hazelnuts, peeled and roughly chopped

Let’s start with the base. In a bowl mix the flour, the baking powder and the sugar. Add the margarine and work until crumbly. Place the mixture into a greased and floured small baking and press. Bake in the preheated oven at 180°C (350°F/Gas Mark 4) for about 15-18 minutes.
Allow to cool.
Meanwhile, prepare the crumble topping following the same technique of the base, but with proper ingredients (add the hazelnuts at the end).
Cover the base with the pureed and rounded bananas. Sprinkle with the cane sugar and cover with the crumble topping.
Bake in the preheated oven at 180°C (350°F/Gas Mark 4) for about 15-20 minutes (or until golden).
Allow to cool.