Homemade Banana Split Cupcakes Recipe

Introduction

These homemade banana split cupcakes capture all the delicious flavors of a classic banana split in a convenient, handheld treat. Moist banana cupcakes are topped with creamy frosting, chocolate drizzle, nuts, and a cherry for a delightful finish.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans
• 8 maraschino cherries
• 1 cup whipped cream or buttercream frosting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In a separate bowl, mix the melted butter and sugar until well combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Step 4: Fold in the mashed bananas, mixing until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cupcakes tender.
5. Step 5: Fold in the chocolate chips and half of the chopped nuts gently into the batter.
6. Step 6: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
8. Step 8: Once cooled, frost each cupcake generously with whipped cream or buttercream frosting.
9. Step 9: Drizzle melted chocolate over the frosting, sprinkle with the remaining chopped nuts, and top each cupcake with a maraschino cherry.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moisture in your cupcakes.
• Try substituting walnuts with toasted pecans or almonds for a different crunchy texture.
• For a richer cupcake, use cream cheese frosting instead of whipped cream or buttercream.
• To make the chocolate drizzle, simply melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.
• If you want to add a tropical twist, sprinkle shredded coconut on the frosting before adding nuts and cherries.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh. Bring to room temperature before serving for the best flavor. If you use whipped cream frosting, keep refrigerated and consume within 1-2 days. You can freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well once thawed and mashed. Drain any excess liquid if they are very watery to keep the batter consistent.

Can I substitute the nuts or leave them out entirely?

Absolutely! Nuts add a nice crunch but you can omit them for a nut-free version or replace with your favorite mix-ins like dried fruit or mini chocolate chips.

Homemade Banana Split Cupcakes Recipe

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These Homemade Banana Split Cupcakes are a delicious twist on the classic banana split dessert. Moist banana-infused cupcakes are enhanced with chocolate chips and nuts, then topped with creamy frosting, drizzled chocolate, chopped nuts, and maraschino cherries for a delightful treat perfect for any occasion.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans

Topping

• 8 maraschino cherries
• 1 cup whipped cream or buttercream frosting
• Melted chocolate for drizzling (about 1/4 cup)
• Additional chopped walnuts or pecans for garnish (about 2 tbsp)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and make removal easy.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
3. Combine Wet Ingredients: In a separate large bowl, mix the melted unsalted butter and granulated sugar until fully combined. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract to incorporate flavor.
4. Add Bananas and Dry Ingredients: Fold in the mashed ripe bananas gently until smooth. Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep cupcakes tender. Fold in chocolate chips and chopped walnuts or pecans evenly through the batter.
5. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
6. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool cupcakes completely on a wire rack.
7. Frost and Decorate: Once the cupcakes are completely cooled, frost each generously with whipped cream or buttercream frosting. Drizzle melted chocolate over the frosting, then sprinkle with additional chopped nuts. Top each cupcake with a maraschino cherry for the classic banana split look.

Notes

• Use very ripe bananas for the best flavor and moisture in the cupcakes.
• If preferred, you can substitute walnuts with pecans or omit nuts to suit dietary preferences.
• For a more authentic banana split flavor, consider adding a small amount of pineapple preserves or fresh pineapple bits in the batter or as a topping.
• To melt chocolate easily, use a microwave in 20-second increments, stirring in between to prevent burning.
• Store cupcakes in an airtight container in the refrigerator if using whipped cream frosting, and bring to room temperature before serving.

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