I developed these Homemade Banana Split Cupcakes to give classic banana split flavors in a fun, handheld cupcake form. Moist banana cupcakes are topped with creamy vanilla and strawberry frosting, a cherry, and a drizzle of chocolate—just like the beloved ice cream sundae.

Why You’ll Love This Recipe

I love combining the natural sweetness of bananas with rich chocolate and fresh strawberry flavor in every bite. These cupcakes are fun to decorate, nostalgic, and perfect for celebrations or weeknight treats. They’re simple enough to bake and totally customizable to match your favorite sundae combo.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the banana cupcakes

Ripe bananas, mashed
All-purpose flour
Baking soda
Salt
Sugar (granulated or brown)
Egg(s) or egg substitute
Milk or buttermilk
Neutral oil or melted butter
Vanilla extract

For the frostings & toppings

Vanilla buttercream or whipped cream
Strawberry frosting or strawberry preserves
Chocolate sauce or ganache
Maraschino cherries (or fresh cherries) for garnish
Optional: chopped nuts (e.g. peanuts or almonds), additional banana slices

Directions

I preheat the oven to 350°F (175 °C) and line a cupcake pan with liners.
I whisk together mashed bananas, sugar, egg, milk, oil (or butter), and vanilla until smooth.
I gently fold in the dry ingredients—flour, baking soda, and salt—until just combined, careful not to overmix.
I divide batter evenly among the liners and bake until a toothpick comes out clean, usually about 18–22 minutes. I let the cupcakes cool completely.
I prepare the frostings: I swirl vanilla and then strawberry frosting onto each cupcake to mimic layered banana split flavors.
I drizzle chocolate sauce or ganache over the top and finish with a cherry. If I’m using nuts or banana slices, I sprinkle or place them now.
I chill briefly if ganache feels too soft before serving.

Servings And Timing

This recipe makes about 12 standard-sized cupcakes.

Prep time: 15–20 minutes
Bake time: 18–22 minutes
Decorating time: 10–15 minutes
Total time: around 45 minutes to 1 hour

Variations

I swirl vanilla and strawberry whipped cream on top instead of buttercream for a lighter treat.
I mix chopped fresh strawberries into the batter for extra fruit flavor.
I fold in mini chocolate chips or chopped peanuts into the batter for crunch.
I use salted caramel drizzle instead of chocolate for a banana caramel twist.
I make banana-chocolate cupcakes by folding cocoa powder into half of the batter for marbled effect.

Storage/Reheating

I store frosted cupcakes in an airtight container in the fridge for up to 2–3 days. I bring them to room temperature before serving. If undecorated, I store cupcakes at room temperature for 1–2 days in a cool spot.

Homemade Banana Split Cupcakes

FAQs

What Kind Of Bananas Work Best?

I like using overripe bananas (lots of brown spots)—they’re sweeter and moister, which gives better flavor and texture.

Can I Frost These Ahead Of Time?

Yes. I bake the cupcakes and refrigerate them. I frost them just before serving to keep toppings fresh and frosting stable.

Can I Make These Dairy-Free?

Absolutely. I use plant‑based milk and vegan butter in the cupcake batter and dairy‑free frosting, and choose a vegan chocolate drizzle.

How Do I Prevent Sogginess From Banana?

I ensure cupcakes are fully cooled before frosting. I also drain excess moisture from any fresh fruit and frost just before serving.

Will These Stand Up At Parties?

Yes—they hold their structure when assembled properly and look festive. Serving within a few hours after decoration ensures toppings like cherry and chocolate drizzle stay vibrant.

Conclusion

I love making these Homemade Banana Split Cupcakes when I want a dessert that’s playful, flavorful, and nostalgic. With banana base, layered frostings, chocolate drizzle, and cherry on top, they capture the best of a banana split in cupcake form. They’re quick, customizable, and always bring a smile.