To make the cake:
- 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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