Step 1

Preheat the oven to 180C. Grease a 20cm x20cm pan. Grease and line the base with a piece of baking paper.

Step 2

In a food processor add the margarine, soft brown sugar, flour, baking powder and cinnamon.

Step 3

Process in a few short bursts until evenly mixed. Meanwhile, peel and squash the soft banana in a bowl.

Step 4

Add the banana and beaten egg and process until lightly mixed in. Pour the mixture evenly into the pan and spread to each corner using a spoon.

Step 5

Bake for 15-20 minutes until just firm. Meanwhile, make the topping. Melt the margarine, sugar, milk and vanilla in a heavy based pan.

Step 6

Heat until the sugar has dissolved, then stir in the Kellogg’s Corn Flakes and chopped nuts (or fruits if using). Remove the sponge from the oven and spread with the runny honey.

Step 7

Tip the caramelised Kellogg's Corn Flakes and nut mixture over the top and lightly press so they cover the cake evenly. Return to the oven for a further 10 minutes.

Step 8

Allow to cool in the tin before turning out onto a board and cutting into bars.