You'll go bananas for this super simple banana cake with cream cheese frosting.

“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.

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.

Say goodbye to your old banana bread, there's a new baked banana treat in town, with a divine summery twist.

Adding sour cream to the classic banana cake recipe makes it denser and moister, which of course makes it more delicious.

This classic spiced banana cake recipe swaps cream cheese frosting for a lighter ricotta version.

Caramelised bananas make a great addition to any dessert.

These caramelised upside-down banana cakes are the perfect end to any meal. You'll need a 6-hole Texas muffin pan for this recipe.

“I love flourless cakes because they’re wholesome,” he says. “They have a bit more protein in them because you’re using nut meals. They also tend to be more dense which, for me, makes them very comforting," says Matt Moran. You will need a 20cm bundt pan for this recipe.

This banana and coconut cake is perfect for autumn gatherings. This is an edited extract from A Year of Simple Family Food by Julia Busuttil Nishimura, Published by Plum, $39.99.

A multi-layered banana and white chocolate cake is a sophisticated tilt on everyone's favourite cake.

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

Valli Little turns banana cake on its head and drizzles it with a rich rum sauce using Queensland's very own Bundaberg rum.

"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." Recipe from I Quit Sugar: Simplicious Flow by Sarah Wilson, Published by Macmillan Australia, RRP $45.00, Photography by Rob Palmer.

The caramel mousse is optional, of course – but it sure looks pretty.