In a medium bowl, stir together the flour and baking powder and set aside.

Cream together the butter and sugar until light and fluffy.

Add the egg and vanilla and beat another minute or so.

Add the flour mixture slowly. (Be careful not to add too much at a time or you will have a snowstorm of flour.)

Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl.

Take the dough out and knead it a few times.

Wrap in a plastic bag and refrigerate for about 2 hours.

Mash bananas and sugar and cook over low flame, stirring constantly, until it caramalises. Remove from flame when a brown colour is obtained.

Take dough out once it is firm enough to work with. Roll out to a thickness 1/3 of an inch. Cut into thin rounds, of sufficient diameter for lining the tartlets tins.

Butter the tartlets tins and firmly line with pastry rounds. Cut away surplus pastry with sharp knife.

Preheat oven to 200 C. Place dough into the tins and line it up the sides, making sure it is even.Bake for 15-20 minutes, until crust is set and firm at the edges.

Cool, then fill with banana fillling and bake for 15 minutes.

Hide in a corner and stuff face.