A delicious cakey banana slice made from mashed bananas, butter, brown sugar, eggs, plain flour, baking powder and chocolate chips. This slice is super easy to prepare and is a hit at morning teas or in school lunches.
This Banana Chocolate Chip Slice is the perfect recipe to use up your over-ripe bananas. Not only does it taste great, but it's just so easy to prepare. Because it's cooked in a tray as a slice, there's no need to ice it like you might a cake. There are no muffin cases to line and, you can cut the pieces to whatever size you like.
If you love to get ahead with your school lunch baking, why not try my Chocolate Muffins or my Pizza Loaves. Both are ideal for freezing.
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Ingredient notes:
- Sugar: I uses brown sugar in this recipe for its lovely caramel flavour. You could swap this for plain white sugar if you needed to.
- Bananas: It's important to use over-ripe or brown bananas in this recipe. If the bananas aren't quite ready (green or very pale yellow) they'll be harder to mash and will alter the chemistry of the slice.
- Chocolate: Any kind of chocolate chip or drop will work in this recipe, you could even use chopped up chocolate.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Line a 17 x 27cm tin with baking paper. In a large bowl melt butter in the microwave in 30 second bursts. Add the sugar and whisk until combined.
Add the vanilla essence, mashed banana, and eggs. Whisk until everything comes together. Sift in the flour and baking powder. Fold everything together and whisk out any lumps.
Stir in ½ cup chocolate chips. Pour the mixture into a lined slice tin then scatter over the remaining ¼ cup chocolate chips.
Bake for 20-25 minutes until the slice feels firm on the surface and a skewer inserted comes out clean. Allow to cool before cutting into squares. Dust with icing sugar and serve.
Recipe FAQs:
Yes you can. Allow frozen bananas to thaw completely then drain the excess liquid (this can alter the consistency of the cake if there's too much liquid). Mash the bananas well until they are a smooth consistency, then add to the baking.
Absolutely! You can use milk chocolate, dark chocolate or white chocolate chips or drops. You can even use a block of chocolate chopped up.
Storage:
Store in an airtight container in the pantry for up to four days.
This slice can also be frozen. Store in an airtight container or freezer bag in the freezer for up to three months.
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Banana Chocolate Slice
A delicious light and fluffy slice made from mashed bananas, butter, brown sugar, eggs, plain flour, baking powder and chocolate chips.
Ingredients
- 150g butter
- 150g brown sugar
- 1 tsp vanilla essence
- 2 ripe bananas, mashed
- 2 eggs
- 1 cup plain flour, 150g
- 1 tsp baking powder
- ¾ cup chocolate chips
To serve
- 1 tsp Icing sugar
Instructions
- Preheat the oven to 170°C fan bake. Line a 17 x 27cm tin with baking paper.
- In a large bowl melt butter in the microwave in 30 second bursts. Add the sugar and whisk until combined.
- Add the vanilla essence, mashed banana, and eggs. Whisk until everything comes together.
- Sift in the flour and baking powder. Fold everything together and whisk out any lumps. Stir in ½ cup chocolate chips.
- Pour the mixture into a lined slice tin then scatter over the remaining ¼ cup chocolate chips.
- Bake for 20-25 minutes until the slice feels firm on the surface and a skewer inserted comes out clean.
- Allow to cool before cutting into squares. Dust with icing sugar and serve.
Notes
- Store in an airtight container in the pantry for up to 4 days.
- Any kind of chocolate chip or drop will work in this recipe, you could even use chopped up chocolate.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 110mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Amanda says
Hi Vanya
Do you think I can use oil instead of butter in this recipe? Love your recipes and have made lots!!!
VJ cooks says
I haven't tired that sorry! Let me know how you get on.
Debs says
These looks yummy! I am in the UK, please can you tell me how much the 3/4 cup of chocolate chips weighs in grams? Many thanks
VJ cooks says
About 130g but a bit more or less won't affect the baking!
Kirsty says
Made this just now. Easy and yum! Great for school lunchboxes too. Super good
VJ cooks says
Oh that's awesome. Yes I agree, perfect for school lunches!
Dennis Major says
Hi VJ
I love your recipes but being pre diabetic this banana and chocolate slice has too much sugar for me, can I replace with a sugar substitute?
VJ cooks says
Hi Dennis, I haven't tried this with a sugar substitute sorry. I imagine there would be lots of pre-diabetic recipes on the internet though, they will probably be more helpful for you. All the best, Vanya.
Kirsty says
Made this again today but added 1/4C of cocoa to make a double choc banana slice. Love it! Thanks VJ. Your recipes are the best!
VJ cooks says
Oh what a great idea! Thanks for the tip, Kirsty!
Kat says
Another champion recipe from VJ Cooks! My banana-loving boys hoovered this up. So light and delicious. Smells like heaven coming out of the oven
VJ cooks says
That's awesome, thanks for the feedback, Kat.
Sharz says
Hi Vanya, could this be made either whole meal flour? If so, would you need to adjust the measurements? Thanks
VJ cooks says
Oh I haven't tried that sorry, let me know how you get on.
Maree wu says
I have been baking your slices for my neighbours each week, so far I've made 13 the neighbours best is Carmel slice,all are nice sweet and yummy.
VJ cooks says
That's so lovely, Maree! I'm glad you're all enjoying them 🙂
Christine says
Just made these today and so delicious! And bloody easy for a non bakery like me. Thanks so much! Was wondering if this recipe would work in a muffin tin too? as they're so soft!
VJ cooks says
Oh awesome, thanks for the feedback! Yes that should be fine, just adjust the cook time as muffins will take less time to cook through.
Kay says
I don’t have any brown sugar, could I use white sugar instead?
VJ cooks says
Sure thing.
Fiona Smith says
Soooo yummy and quick too! Better way to use up old bananas than regular banana cake!
Noelene Ross says
Wow. This was so easy to make and it tastes wonderful. I have to take a plate tomorrow to our local RSA Women's section AGM. I am sure it will go down a treat.
VJ cooks says
I hope they all enjoyed it, Noelene. 🙂
Jenny says
Would this be freezable?
VJ cooks says
Yes!
Trish says
Hi I made this yesterday Was very buttery Is 150 g butter rite Was tasty though
VJ cooks says
Yes that's correct.
Stacey L Webster says
How much self raising flour do I use to swap the plain flour and BP??
VJ cooks says
Just a 1:1 ratio - so 1 cup of self raising flour.