Homemade Banana Split Cupcakes Recipe

Introduction

These homemade banana split cupcakes capture all the classic flavors of a banana split in a delightful, handheld treat. Moist banana-infused cupcakes are topped with creamy frosting, chocolate drizzle, nuts, and a cherry for a fun and nostalgic dessert.

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 another bowl, mix the melted butter and sugar until well combined. Add the eggs one at a time, then stir in the vanilla extract.
4. Step 4: Fold in the mashed bananas until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Step 6: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
7. Step 7: Once cooled, frost each cupcake generously. Drizzle melted chocolate chips over the frosting, sprinkle with chopped nuts, and top each with a maraschino cherry. Serve and enjoy!

Tips & Variations

• For extra chocolate flavor, fold 1/4 cup of cocoa powder into the dry ingredients.
• Substitute walnuts with pecans or omit nuts for a nut-free version.
• Use cream cheese frosting instead of buttercream for a tangy twist.
• Make your own chocolate drizzle by melting chocolate chips with a small amount of coconut oil for a glossy finish.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, allow them to come to room temperature before serving. Reheat briefly in the microwave if desired, but avoid overheating to keep the frosting intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas for this recipe?

Yes, overripe bananas are actually ideal for this recipe as they are sweeter and mash easily, giving the cupcakes great flavor and moisture.

Can these cupcakes be made gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free baking flour blend in equal amounts. Be sure to check that all other ingredients are gluten-free as well.

Homemade Banana Split Cupcakes Recipe

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4.9 from 102 reviews

Delightfully moist and flavorful homemade banana split cupcakes featuring ripe bananas, chocolate chips, and chopped nuts, topped with creamy frosting, melted chocolate drizzle, and a classic maraschino cherry for a fun and nostalgic treat.

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

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas

Add-ins and Toppings

• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans
• 8 maraschino cherries
• 1 cup whipped cream or buttercream frosting

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners, ensuring they are evenly spaced to allow for uniform baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps evenly distribute the leavening agents and salt throughout the dry ingredients. Set aside.
3. Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Stir in the vanilla extract for added flavor.
4. Add Bananas and Dry Ingredients: Fold the mashed ripe bananas into the wet mixture until smooth. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can result in dense cupcakes.
5. Portion Batter: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising during baking.
6. Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. This ensures they are fully cooked but still moist.
7. Cool: Remove the cupcakes from the oven and allow them to cool completely on a wire rack to prevent sogginess and prepare them for frosting.
8. Decorate: Once cooled, frost each cupcake generously with whipped cream or buttercream frosting. Drizzle with melted chocolate, sprinkle with chopped walnuts or pecans, and top each with a maraschino cherry for the classic banana split look. Serve and enjoy your homemade banana split cupcakes!

Notes

• Ensure bananas are ripe for maximum sweetness and flavor.
• Do not overmix the batter to keep cupcakes tender.
• Use fresh frosting and toppings for best presentation.
• Chocolate drizzle can be made by melting chocolate chips in a microwave-safe bowl in short bursts with stirring.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

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