Low Carb Banana Cake

Who remembers the Sara Lee Banana Slab Cake?? 🙋🏻 Relive those nostalgic feelings and enjoy our Low Carb Banana Cake with cream cheese frosting.

Who said you can't enjoy banana cake whilst living low carb! This delicious cake is low in sugar, gluten free and packed full of goodness! Afternoon tea just got better!

By Joanne  , Print

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  • Prep 10 MINS
  • Cook 35 MINS
  • Yields 15


 1 pack of Low Carb Vanilla Cupcake Mix

 2 eggs

 80g Butter

 1/4 cup milk of choice

 2 medium (220g) mashed overripe bananas

icing ingredients

 1/3 cup heaped (75g) of Low Carb Icing Mix

 250g (1 tub) cream cheese

 3 tbsp butter (60g)

 1 Tablespoon of cinnamon

 1 Tablespoon (20ml) water


1Preheat oven to 170 degrees and prepare slab cake tin with baking paper. (Our tin was 16cm x 24cm)

2Melt butter in the microwave, allow it to cool. Whisk together mashed banana, eggs, milk and melted butter in a bowl

3Add the pack of Vanilla cupcake Mix to he wet mixture and combine well.

4Pour the cake batter into the baking tin. Use a spatula to get all the mix out of the bowl.

5Bake for 25 mins, or when the skewer pulls out clean.

6Remove from oven and cool on a cooling rack. The cake must be completely cool before icing.

Icing method

1Place cream cheese and butter in a microwave-safe bowl and microwave for 60 seconds. (until soft, not melted)

2Add the water and Icing Mix to the bowl.

3Using electric beaters whip icing until light and fluffy. Then spread it evenly on the cake. Use a fork or knife and create a textured icing and sprinkle cinnamon on top.


1Will keep in the fridge for up to 5 days. The uniced cake can be frozen for up to 3 months.


Serving size46g
Energy110 Cal (460 Kj)
Fat, total5.8g
- Saturated fat3.2g
Carbohydrate, total7.1g
- Sugar2.3g

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