I’m so passionate about baking and there’s nothing I love more than a cookbook filled with all of my guilty pleasures. The guys at Penguin kindly gifted me a copy of Tanya Burr’s first cookbook Tanya Bakes and I couldn’t have been more excited! Divided into chapters that consist of cookies, traybakes, cakes, pastries, puddings, bread, brunch and special occasions, the book has pretty much everything a girl like me (with a sweet tooth!) could want.
Aesthetically the book is stunning, with flawless photography and food flatlays to make your mouth water. Tanya’s presence in the book is evident as in many instances she reminisces about memories the recipes conjure up. I loved the cookbook so much that I wanted to share a couple of my favourite recipes with you, her banana bread and her banoffie pie.
Jim’s Mum’s Banoffie Pie
Prep Time: 20 mins
Chilling Time: 45 mins
400g chocolate Hobnobs
1 tin (397g) Carnation caramel
4 ripe bananas
1 chocolate flake
How to make:
- Crumble the Hobnobs into a bowl (I used the original versions, without chocolate). Melt the butter and mix with Hobnobs until well dispersed, then press onto the bottom of a tart tin- make sure you bring the mixture up the sides of the tin to help keep the filling secure.
- Pour the jar of Carnation caramel on top of the base and spread it evenly. Pop in the fridge for 15 mins to set the caramel.
- When ready to serve, slice the bananas thinly then layer them on top of the caramel.
- Whip cream in a bowl until soft peaks from, the dollop on top of the banana.
- Break up the flake and sprinkle on top- serve immediately.
Australian Toasted Banana Bread
I LOVE this recipe, the banana bread came out so moist, and super tasty- I also loved Tanya’s accompanying story which talked about her travels with Jim and their banana bread breakfasts on the beach. Dreamy!
Prep Time: 15 mins
Cooking Time: 40-50 mins
350g peeled ripe bananas
150g butter (softened)
160g dark brown soft sugar
2 large eggs
1 teaspoon of vanilla extract
200g plain flour
2 1/2 teaspoons of baking powder
1 teaspoon salt
How to make:
- Preheat the oven to 170 degrees Celsius, 325 degrees Fahrenheit, GM3. Grease and line a loaf tin with greaseproof paper.
- Mash bananas and set aside.
- Cream the butter and sugar together until light and fluffy. Mix the eggs and vanilla, then add the flour, baking powder and salt until combined.
- Stir through the banana then pour into the tin. Bake for 40-50 mins until risen and golden brown, and poke with a skewer into the centre- you’ll know it’s cooked if it comes out clean.
- Allow to cool completely, then toast slices under the grill and spread with butter.
You can buy Tanya’s book Tanya Bakes here.