Preheat oven to 180 (160 fan) and line your 20cm cake tin (8cm deep) and large flat baking tray with parchment paper.
Start with 1 and 3 quarters of the salted banoffee cake mix sachets into a mixing bowl. Set aside the remaining cake mix.
To the mixing bowl add water, oil, eggs and the salted caramel pieces from the sachet. Beat together to make a smooth creamy batter and set aside.
To make the crumble mix add the remaining cake mix and 20g of cold cubed salted butter and rub together to make sandy texture.
To the lined cake tin, use a spatula to add the cake mix and spread around evenly to the edges of the tin.
Next add the crumb mix to a lined baking tray and spread out in an even layer before placing both the cake and crumb into the oven.
Bake the cake for 25-30 minutes until cooked through. Insert a clean knife into centre of cake and it should come out clean.
Remove the crumb after 10 minutes. The crumb should be golden and a crunchy texture. Do not remove the cake from the tin and leave both the cake and crumb to cool on a wire rack for 30 minutes.
Whilst the cooked elements cool, prepare your cheesecake filling. Add the mascarpone to a mixing bowl and stir with a rubber spatula to slightly loosen the cheese (easier when left out of the fridge for 20 minutes).
With your cooked elements cooled, add the cheesecake mixture on top of the cake in the tin and spread around evenly.
Leave to cool in the fridge for at least an hour.
If the crumb has cooled, crumble it in your hands on top of the cheesecake.
Finish with sliced banana and a drizzle of toffee sauce before removing from the tin and portioning into 10 even slices.
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