1. Line an 8” tin with shortcrust pastry
    2. Slice the banana and form a layer on the bottom of the pastry
    3. Place the Mississippi Toffee Muffin/Cake Mix in a mixer fitted with a beater and add the liquids
    4. Mix on slow speed for 1 minute, scrape down well
    5. Mix on middle speed for 6 minutes
    6. Place 150g of batter on top of bananas and bake at 180°C/360°F for 30 minutes
    7. Once cake is cooled, ice the top with 5th Avenue® White Icing and whilst the icing is still warm, swirl through Banoffee Luxury Filling to create a marbled effect


  • 1kg Mississippi Toffee Muffin/Cake Mix
  • 425g water
  • 235g vegetable oil
  • 5th Avenue® White Icing
  • Luxury Banoffee Filling
  • Banana
  • Shortcrust pastry