This delicious Gluten-Free Banana Slice features a moist cake packed full of aromatic banana flavour, studded with chocolate chips and topped with a rich, smooth, vanilla-flavoured cream cheese frosting. So simple to prepare, this is the perfect recipe for afternoon tea, an easy dessert or a bake sale.
You will love this Gluten-Free Banana Slice because:
- The texture of the cake is light, moist and full of flavour.
- You avoid wastage by using bananas that are too ripe to eat.
- It is made from simple ingredients, all readily available.
- It is so delicious that, if you prefer, you don’t need to frost it – just leave it plain or dust with icing/powdered sugar.
- Banana and chocolate are classic flavour companions and combine well in this recipe.
- It is gluten-free, making it suitable for people with specific dietary requirements. Don’t need the recipe to be gluten-free? Just use regular all-purpose flour instead.
- This is a great snack cake. Pack some in lunch boxes or take on picnics.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Butter – When it comes to baking, butter beats margarine every time. It adds richness and superior flavour to baked goods.
Caster/superfine sugar – dissolves more readily than granulated sugar, but you can use granular if you wish.
Eggs – I use large, free-range eggs.
Mashed banana – for rich flavour, it is essential to use overripe bananas.
Vanilla – use one which is naturally extracted, not synthetically flavoured.
Gluten-free plain/all-purpose flour – I have used a commercial gluten-free flour, made from a blend of naturally occurring gluten-free flours. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. Not all gluten-free flour blends are equal. It may take trial and error to find one which you like.
Baking powder – a leavening ingredient. Check that it is gluten-free.
Bicarbonate of soda/baking soda – also assists with leavening.
Milk – adds moisture.
Chocolate chips – I have used dark chocolate chips, but you could use milk if you prefer.
Cream cheese – for the best result, use a block of full-fat cream cheese which is readily available in supermarkets.
Icing/powdered sugar – also known as confectioners’ sugar, combined with cream cheese and vanilla, makes a creamy, delicious frosting.
Step by step instructions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Sift your dry ingredients:
In a bowl, sift the flour, baking powder and baking soda together and set aside.
2 – Cream the butter and sugar:
In the bowl of a stand mixer fitted with the paddle attachment, or using hand-held electric beaters, combine the butter and caster/superfine sugar.
On medium speed, beat for about 3 minutes until a pale, creamy colour.
3 – Add the eggs:
Add the eggs, one at a time, beating well after each addition.
4 – Add the mashed bananas and vanilla:
Add mashed bananas and vanilla extract and combine.
5 – Add in the flour and milk:
With the mixer on low, add half the sifted flour mixture alternately with half the milk until just combined.
6 – Fold through the chocolate chips:
Remove the bowl, add the chocolate chips and use a spatula to combine them.
7 – Add the batter to the tin:
Add the mixture to the baking tin, smooth the top and place into your preheated oven. Cook for approximately 25 minutes.
Allow the slice to cool completely in the tin.
8 – Make the frosting:
Place the softened cream cheese and vanilla in a small bowl and, using handheld electric beaters or a wooden spoon, mix well until smooth.
Add the icing sugar to the cream cheese and mix well.
Spread the frosting over the cooled Banana Slice and enjoy.
Tips for success and FAQs:
For the best result, always bake with room-temperature ingredients. Cold ingredients do not incorporate and emulsify properly.
If you forget to take your eggs out of the fridge, fill a small bowl with slightly warm water and add the eggs, leaving them there for about 5-7 minutes. This will help to bring them to room temperature. Do not use hot water – you may partially cook the eggs!
For the best flavour, you must use overripe bananas. Those in your fruit bowl which are just right for eating are not suitable for these banana bars. The best bananas will have brown marks, maybe even some black marks on their skin. As bananas ripen, their starches turn to sugar, making them sweeter and full of flavour, ideal for baking.
Whilst it can be tempting to speed up the process and just combine the butter and sugar, you will obtain much better results with your cake if you beat it for about 3 minutes. You will see the butter and sugar change colour and texture, becoming smooth and a pale, creamy colour. The sugar will dissolve into the butter and the mixture will incorporate air, helping to make your slice lighter.
If your slice is not frosted, store it in an airtight container in a cool, dry place for up to 3 days. If you have added the frosting, store it well covered with cling wrap, or in an airtight container, in the fridge for up to 3 days.
For the best flavour and creaminess, use a block of full-fat cream cheese, not the spreadable kind. Do not add the cream cheese frosting before the slice is cold, or the frosting may melt and slide off.
Serving suggestions:
For a healthier option, the Banana Slice is lovely served plain with a dusting of icing/powdered sugar and a dollop of Greek yoghurt.
Alternatively, add the delicious frosting and serve for morning or afternoon tea or even dessert. As well, it is ideal for potlucks, picnics, a bake sale or to gift to a friend.
More delicious recipes for you to try:
A slice is one of our favourite things to make for dessert. They’re easy, delicious and perfect for sharing with loved ones. Here are some more of our favourite slice recipes, including some no-bake options!
This Gluten-Free Banana Slice is a no-fuss recipe, so quickly and easily made. It is ideal for the family but sufficiently delicious to serve to guests. It is ideal for morning or afternoon tea and the cream cheese frosting makes it ideal for serving as a dessert.
Alex xx
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Banana Slice (Gluten-Free)
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Banana Slice:
- 125 g (½ cup) unsalted butter – at room temperature
- 160 g (⅔ cup) caster/superfine sugar
- 2 large eggs – at room temperature
- 1 cup mashed banana – approximately 3 medium bananas See Note 1
- 1 teaspoon vanilla extract See Note 2
- 190 g (1 ¼ cups) gluten-free plain/all-purpose flour See Note 3
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoon (40 ml) milk See Note 4
- ½ cup dark chocolate chips
For the Cream Cheese Frosting:
- 100 g (3.5 oz) cream cheese – at room temperature See Note 5
- ½ teaspoon vanilla extract
- 150 g (1 cup) icing/powdered sugar See Note 6
Instructions
For the Banana Slice:
- Preheat your oven to 180 Degrees C (355F).Ensure that you have all your ingredients measured and ready to use.
- Line a 27cm x 18cm (11″ x 7″) tin with non-stick baking paper.
- Sift the flour, baking powder and baking soda together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using hand-held electric beaters, combine the room temperature butter and caster sugar.On medium speed, beat for about 3 minutes until the mixture is a pale, creamy colour.Scrape down the sides of the bowl as necessary to ensure the mixture is well amalgamated.
- Add the eggs, one at a time, beating well after each addition, and scrape down the sides of the bowl occasionally.
- Add the mashed bananas and vanilla extract and combine. The mixture may appear to curdle at this point, but it will come together.
- With the mixer on the lowest speed, add half the sifted flour mixture alternately with half the milk until only just combined. Do not overbeat.
- Remove the bowl from the mixer, or scrape down the hand beaters. Add the chocolate chips and use a spatula to combine them with any remaining flour.
- Turn the mixture into the prepared baking tin, smooth the top and place it into the preheated oven on the middle rack. Cook for 25 – 28 minutes or until a fine skewer inserted into the centre of the slice comes out clean.
- Remove the slice from the oven and allow it to cool completely in the tin. This will prevent it from breaking up if you try to remove it while still warm. Once cool, carefully transfer the slice to a board or serving plate and then top with the frosting.
For the Cream Cheese Frosting:
- Place the softened cream cheese and vanilla in a small bowl and, using handheld electric beaters or a wooden spoon, mix together until smooth.Sift the icing sugar to remove any lumps. Add to the cream cheese and mix until it forms a smooth, creamy frosting.
- Spread the frosting over the slice. Enjoy immediately or store the Banana Slice in an airtight container and keep it in a cool location. If serving the following day, store the cake well covered in the fridge. Cream cheese frosting should not be kept at room temperature for longer than two hours, and that includes the time to soften the cheese.
Notes
- Bananas: to obtain the best flavour, use very ripe bananas, ideally at the stage when their skin is slightly blackened. The darker the skin of the banana, the sweeter, more intense the flavour.
- Vanilla: for the best flavour, use good quality vanilla extracted from vanilla beans, not one synthetically flavoured.
- Gluten-free flour: I have used a commercial all-purpose flour, made from a blend of naturally occurring gluten-free flours. However, you can substitute regular all-purpose flour if you don’t need the cake to be gluten-free. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. Not all gluten-free flour blends are equal. It may take trial and error to find one which you like.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Cream cheese: use cream cheese found in a block in supermarkets, not the spreadable kind.
- Icing sugar: I have used pure icing sugar. If you use icing sugar mixture, be sure that it is gluten-free if required.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Frith Whitlow
This is a great recipe and lives up to the promise of being light, moist and full of flavour. I have made the gluten free version several times and it is a real hit with both children and adults alike. A bonus to have something that appeals to all ages. I have made it with both mik and dark chocolate chips and both work well.
Alexandra Cook
Hello Frith,
Thank you so much for your comment! I am so happy that you enjoy this recipe and have made it several times 🙂
Appreciate you taking the time to let me know. Alex xo
Mark Mathai
I was always reluctant to make Banana cakes/bread for some strange reason. Yesterday I had a couple of over ripe ones and this recipe popped up. And I had to make it. It turned out to be one of my favourite bakes ever. So simple yet so yummmmmy! Really loved it. Baked it in two loaf tins, and before I knew it my 20 year old daughter and I had demolished one loaf. And it was so good as is , I couldn’t even dream of frosting it. This recipe is for keeps.
Alexandra Cook
Hi Mark,
To hear that this recipe is one of your favourite bakes ever has absolutely made my day – thank you! 🙂
I really appreciate you taking the time to comment.
Alex xo