Banana Slab Cake with Cream Cheese Frosting! Gluten Free! Big Batch!

by Karen Swan

As a teenager, I have such strong memories of walking down to the local shops and buying two Sara Lee Frozen Banana cakes, before heading on my journey to a nearby suburb and my friend Kathryn’s house, where we’d watch “In Bed With Madonna” over and over again, wish we were angsty Winona Ryder in ‘Reality Bites’, drool over Johnny Depp in 21 Jump Street (though I preferred Peter Deluise), and create amazing collages of super models and all things 90’s on our school books and journals.

While we did all this, we’d eat an entire banana cake each and practice striking a pose ‘Vogue’ style.

Banana Slab Cake! GF! Tastes like SaraLee frozen cake! 16

This cakes tastes exactly like the cake of my teens and I inhaled it with similar gusto!  Ignore the crap icing I ended up with.  Too much lemon juice and butter that never quite managed to go creamy, so there’s little lumps in it everywhere.  Thankfully, this did nothing to hinder the gorgeous lemony, creamy taste; if anything it served to help with the overall moistness of the cake!

I implore you, put on a floral dress with boots and a denim jacket, Netflix ‘Reality Bites’, make this cake and then eat it.  The whole thing.

Reality Bites

Or you could share it.  I reckon it’d stretch to four families.


125 g softened unsalted butter, plus extra for greasing

220 g sugar

110g coconut sugar or brown sugar

2 eggs

1 teaspoon vanilla extract

3-4 ripe bananas, mashed

2 cups plain gluten free flour (or substitute regular plain flour)

1 teaspoon baking powder

1 teaspoon ground cinnamon

125 g sour cream

1/2 teaspoon salt


180 grams cream cheese

60 g very soft butter

250 g icing sugar (remember, this has to cover a really big cake!)

1 tsp vanilla extract

Lemon juice to taste (about a tablespoon)


Pre-heat the oven to 180 degrees.

Grease (and line if necessary) a 30cm x 20cm lamington tin or similar.

Using an electric mixer, beat the butter and sugars until creamy and pale.

Beat in eggs, then mix in the vanilla and mashed bananas.

Add the flour, salt, baking powder, cinnamon and sour cream.  Mix well.

Pour into the prepared tray and spread evenly.

Bake for around 20 minutes or until a skewer inserted into the middle of the cake comes out clean.

Cool for 5 minutes in the tray, then invert onto a wire rack and set aside to cool completely.

At this point, the cake can be frozen

Banana Slab Cake! GF! Tastes like SaraLee frozen cake! 04 To make the icing:

Tomake the icing, beat all of the ingredients with an electric mixer until smooth and creamy.  Pour over the cake and allow to set before slicing.


This cake will keep in an airtight container for up to 3 days in the fridge.  The un-iced cake will keep for 1 month in the freezer, well wrapped.  Defrost thoroughly before consuming.


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