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Homemade Banana Split Cupcakes

Homemade Banana Split Cupcakes That Bring Back Sweet Memories

These Homemade Banana Split Cupcakes combine the nostalgia of banana splits with the delight of cupcakes, perfect for any sweet craving.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup all-purpose flour substitute with gluten-free flour if needed
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (melted) coconut oil for dairy-free
  • 3/4 cup granulated sugar reduce to 1/2 cup for lighter treat
  • 2 large eggs or flax eggs as a vegan alternative
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas thawed frozen bananas work well
For the Chocolate and Nuts
  • 1/2 cup chocolate chips dairy-free chips for a creamier option
  • 1/2 cup chopped walnuts or pecans omit if allergies are a concern
For the Toppings
  • 8 maraschino cherries
  • 1 cup whipped cream or buttercream frosting buttercream for richer taste, whipped cream for lighter

Equipment

  • Muffin Tin
  • Mixing Bowls
  • whisk
  • Spoon or Ice Cream Scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt in a medium bowl.
  3. In a large bowl, mix together 1/2 cup melted unsalted butter and 3/4 cup granulated sugar until smooth. Add 2 large eggs one at a time and mix in 1 teaspoon of vanilla extract.
  4. Fold in 1 cup of mashed ripe bananas. Gradually add the dry ingredient mixture to the wet mix, stirring until just combined.
  5. Divide the batter among the cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes until a toothpick comes out clean. Allow to cool in the pan for a few minutes before transferring to a wire rack.
  7. Frost each cupcake with 1 cup of whipped cream or buttercream frosting, drizzle with melted chocolate, and sprinkle with 1/2 cup of chopped nuts.
  8. Top each cupcake with a maraschino cherry.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

For best results, use heavily speckled ripe bananas to enhance sweetness and moisture. Chill frosted cupcakes before drizzling with chocolate to maintain the design.

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