“A little while ago, I thought about cake (as I often do); and I decided that a caramelly banana cake was missing from my repertoire. This cake is the remedy to that. Malted milk powder and brown sugar make it satisfyingly sweet and sticky and, just for added joy, I’ve paired it with a malted caramel sauce – totally optional but highly recommended. You can also bake this recipe in a loaf (bar) tin if you like and call it banana bread, as I often do for my kids, who are mad about the stuff.” – Tilly Pamment.

This is an edited extract from Beatrix Bakes: Another Slice by Natalie Paull (Hardie Grant Books, RRP $50. Available in stores nationally).

"This fills your kitchen with the most inviting aroma, and makes a perfect snack or treat for the whole family!" – Dominic Smith You’ll need a 23cm x 12cm x 8cm-deep loaf pan for this recipe.

They say three's a crowd but not in this instance! The trifecta of flavours in this mud cake is second to none.

Though this cake is full of dates, bananas and tahini, it’s surprisingly light. You can serve it warm, if you like, with the tahini cream cheese and banana slices alongside, although it’s worth the wait, if you can, for it to cool so that it can be assembled as a cake. It’s also worth seeking out local or artisanal tahini.

This recipe is a total crowd-pleaser; a thick dollop of cream on the side is essential. You'll need a 26cm round springform cake pan for this recipe.

That timeless combination of banana and caramel becomes anew with this sweet treat. This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out now.

Banana and honey are the perfect match for this baked cheesecake.

Nothing says good morning like this banana and yoghurt loaf.

"You know I love making pastry, but sometimes I want to get to all those hallmark banoffee flavours slightly faster. I need a banoffee express! This banana chiffon cake is a dream to whip up and stays plush when chilled. The lip-smacking coffee-toffee sauce makes sure all the ‘offee’ possibilities are covered. Make a double batch and pour the leftovers on ice cream.” – Natalie Paull. You’ll need a 33cm x 23cm x 5cm deep rectangular baking pan and a kitchen blowtorch for this recipe.

Who said you can’t have breakfast for dessert?

“I got bored for a minute and worked out that Australians eat 5 million bananas a day (!) and given that the peel makes up 12% of a banana’s weight, we conceivably toss 49,680,000 kilograms of peels a year. Don’t find this so interesting? OK, perhaps the fact that you can cook with banana peel is. The peel provides a great fruity flavour and gummy texture. This cake, which my friend Claire Snel thought up, has a very earnest, dense and filling vibe, very much like a legit breakfast banana bread. You only need a thin slice. Trust me. Plus it contains less than 2 teaspoons of sugar per serve.”

The name says it all…

One of my signature flavour combos is coffee, banana and passionfruit – delish. This is a French-toast-style dish, with the soaking custard flavoured with coffee. I use a decent instant coffee, opting for Prontissimo! from Lavazza, says Darren. This is an edited recipe from Chefs Eat Toasties Too by Darren Purchese (Hardie Grant, RRP $29.99). Available in stores nationally now.

Not only is this crumble easy to make with ingredients you'll generally have lying around the kitchen, it's also just plain delicious.