This delicious Gluten-Free Banana Slice is a moist, banana-packed cake studded with chocolate chips and finished with a smooth, vanilla-flavoured cream cheese frosting. Easy to prepare, it’s perfect for afternoon tea, a simple dessert or a bake sale.
Why you’ll love this recipe:
When bananas start turning brown, this Banana Slice transforms them into a crowd-pleasing treat. If your family enjoys banana and chocolate together, this easy, gluten-free slice will be a hit.
You will love this Gluten-Free Banana Slice because:
- The cake is light, moist and full of banana flavour.
- It’s a great way to reduce food waste by using overripe bananas.
- Made with simple, readily available ingredients.
- Delicious plain or with frosting — you can skip the icing and dust with powdered sugar.
- Banana and chocolate are classic companions that work wonderfully together.
- Gluten-free for those with dietary needs — you may substitute regular all-purpose flour if gluten is not a concern.
- Ideal as a snack cake for lunch boxes, picnics or sharing.
Ingredients in this recipe:
Please see the recipe card below for exact quantities and the full method.
Butter – use unsalted butter at room temperature for the best flavour.
Caster (superfine) sugar – dissolves easily; granulated sugar can be used if needed.
Eggs – large eggs at room temperature.
Mashed banana – use very ripe bananas for maximum sweetness and flavour.
Vanilla extract – choose a real vanilla extract for superior taste.
Gluten-free plain/all-purpose flour – a blended commercial gluten-free flour with xanthan or guar gum works well. Substitute regular flour if you don’t need the recipe to be gluten-free.
Baking powder – a leavening agent; ensure it is gluten-free if required.
Baking soda (bicarbonate of soda) – helps with rising.
Milk – adds moisture.
Chocolate chips – dark or milk chocolate, according to preference.
Cream cheese – use block-style, full-fat cream cheese for the best frosting texture.
Icing (powdered) sugar – combined with cream cheese and vanilla to make a smooth frosting.
Step by step instructions:
Please see the recipe card below for exact quantities and the full method.
1. Sift dry ingredients
Sift the flour, baking powder and baking soda into a bowl and set aside.
2. Cream butter and sugar
Beat room-temperature butter and caster sugar together on medium speed for about 3 minutes until pale and creamy. Scrape down the bowl as needed.
3. Add eggs
Add eggs one at a time, beating well after each addition and scraping the bowl occasionally.
4. Add banana and vanilla
Stir in mashed banana and vanilla. The mixture may look slightly curdled but will come together.
5. Combine flour and milk
On the lowest mixer speed, add half the sifted flour alternately with half the milk until just combined. Avoid overmixing.
6. Fold in chocolate chips
Remove the bowl, fold in the chocolate chips with a spatula to distribute evenly.
7. Bake
Turn the batter into a prepared 27cm x 18cm (11″ x 7″) tin lined with baking paper, smooth the top and bake on the middle rack at 180°C (355°F) for 25–28 minutes or until a skewer comes out clean. Allow the slice to cool completely in the tin.
8. Make the frosting
Beat softened cream cheese and vanilla until smooth. Sift icing sugar to remove lumps and mix into the cream cheese until a silky frosting forms. Spread over the cooled slice.
Tips for success and FAQs:
Always use room-temperature ingredients so they emulsify and incorporate properly. If your eggs are cold, place them in slightly warm water for 5–7 minutes to bring them to room temperature; avoid hot water.
For the best flavour, use very ripe bananas with brown or black spots. As bananas ripen their starch converts to sugar, giving better sweetness and aroma for baking.
Beating butter and sugar for about 3 minutes dissolves sugar into the butter and incorporates air, producing a lighter, more tender slice.
If unfrosted, store the slice in an airtight container at room temperature for up to 3 days. If frosted, keep it covered in the fridge for up to 3 days.
Full-fat block cream cheese gives the best flavour and texture. Avoid spreadable varieties for the frosting. Ensure the cake is completely cool before icing to prevent the frosting from melting.
Variations and substitutions:
Chocolate chips: swap dark for milk or white if preferred.
Nuts: fold in ½ cup chopped walnuts or pecans for extra texture.
Frosting: omit and dust with icing sugar for a lighter option.
Spice: add a pinch of ground cinnamon for warmth.
Serving suggestions:
Serve plain with a dusting of icing sugar and a dollop of Greek yoghurt for a lighter choice. Alternatively, frost generously and present for morning or afternoon tea, dessert, potlucks, picnics or bake sales.
More delicious recipes for you to try:
Slices are simple, shareable and versatile. Try other favourites such as Chocolate Tiffin, Salted Caramel Slice, White Chocolate Rocky Road or Easy Jam Bars.
This Gluten-Free Banana Slice is straightforward and reliable — great for family treats or serving guests.
Alex xx
Banana Slice (Gluten-Free)
Please note:
For best results weigh ingredients when possible. Oven temperatures are for fan-forced ovens.
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 (about 3 medium bananas)
- 1 teaspoon vanilla extract
- 190 g (1 ¼ cups) gluten-free plain/all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons (40 ml) milk
- ½ cup dark chocolate chips
For the Cream Cheese Frosting:
- 100 g (3.5 oz) cream cheese, softened
- ½ teaspoon vanilla extract
- 150 g (1 cup) icing/powdered sugar
Instructions
For the Banana Slice:
- Preheat oven to 180°C (355°F). Line a 27cm x 18cm (11″ x 7″) tin with baking paper.
- Sift flour, baking powder and baking soda together and set aside.
- Beat butter and sugar together until pale and creamy, about 3 minutes. Scrape the bowl as needed.
- Add eggs one at a time, beating well after each addition.
- Stir in mashed banana and vanilla. Mixture may look curdled but will come together.
- On low speed, add half the flour alternately with half the milk until just combined. Do not overmix.
- Fold in chocolate chips with a spatula.
- Transfer batter to the prepared tin, smooth the top and bake for 25–28 minutes or until a skewer comes out clean. Cool completely in the tin.
- Once cool, transfer to a board or plate and frost.
For the Cream Cheese Frosting:
- Beat softened cream cheese and vanilla until smooth. Sift icing sugar and mix into the cream cheese until smooth and creamy.
- Spread frosting over the cooled slice. Store unfrosted at room temperature for up to 3 days or frosted in the fridge for up to 3 days. Cream cheese frosting should not be left at room temperature for more than two hours.
Notes
- Bananas: Use very ripe bananas for the best flavour; the darker the skin, the sweeter the fruit.
- Vanilla: Use quality vanilla extract rather than artificial flavouring for superior taste.
- Gluten-free flour: I used a commercial gluten-free blend with stabilisers; substitute regular all-purpose flour if gluten is not required.
- Tablespoon: measurements reference a standard Australian tablespoon (20 ml) where applicable.
- Cream cheese: choose block cream cheese, not the spreadable variety.
- Icing sugar: use pure icing sugar and confirm it is gluten-free if needed.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate. For accuracy, calculate nutrition using the exact ingredients and brands you use.