Description
These Homemade Banana Split Cupcakes transform the classic ice cream sundae into a fun, handheld treat. Moist banana cupcakes are topped with swirls of vanilla and strawberry frosting, chocolate drizzle, and a cherry on top.
Ingredients
2 ripe bananas, mashed
1 1/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
2/3 cup granulated or brown sugar
1 large egg or egg substitute
1/2 cup milk or buttermilk
1/3 cup neutral oil or melted butter
1 tsp vanilla extract
1/2 cup vanilla buttercream or whipped cream
1/2 cup strawberry frosting or preserves
1/4 cup chocolate sauce or ganache
12 maraschino cherries or fresh cherries
Optional: 1/4 cup chopped nuts (peanuts or almonds), banana slices
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- In a bowl, whisk mashed bananas, sugar, egg, milk, oil, and vanilla until smooth.
- Fold in flour, baking soda, and salt just until combined—do not overmix.
- Divide batter evenly among liners and bake 18–22 minutes, or until a toothpick comes out clean. Let cool completely.
- Pipe or spread vanilla and strawberry frosting in swirls on top of each cupcake.
- Drizzle with chocolate sauce or ganache.
- Top with a cherry and sprinkle with chopped nuts or add banana slices if desired.
- Chill briefly if needed before serving.
Notes
Use overripe bananas for best flavor and texture.
Decorate just before serving to maintain freshness.
Add mini chocolate chips or chopped strawberries to batter for variation.
Use dairy-free alternatives for a vegan version.
Store undecorated cupcakes at room temperature and frosted ones in the fridge.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 22g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
