Homemade Banana Split Cupcakes Recipe

Introduction

These homemade banana split cupcakes bring a delightful twist to a classic dessert. Soft banana-flavored cupcakes topped with creamy frosting, chocolate drizzle, nuts, and a maraschino cherry make for a fun and nostalgic treat perfect for any occasion.

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). 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, 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. Do not overmix.
5. Step 5: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
6. Step 6: 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.
7. Step 7: Once cooled, frost each cupcake generously. Drizzle melted chocolate over the frosting, sprinkle with chopped nuts, and top with a maraschino cherry. Serve and enjoy!

Tips & Variations

• For a richer chocolate flavor, use dark chocolate chips or drizzle with melted dark chocolate instead of milk chocolate.
• Swap walnuts for pecans or skip nuts for a nut-free version.
• Use cream cheese frosting for a tangy twist instead of whipped cream or buttercream.
• Ensure your bananas are very ripe for the best natural sweetness and flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. If frosted with whipped cream, refrigeration is essential. Allow cupcakes to come to room temperature before serving for the best texture. You can also 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. Thaw them completely and drain any excess liquid before mashing to avoid overly wet batter.

What can I substitute for maraschino cherries?

If you prefer, fresh cherries or sliced strawberries make excellent toppings. You can also omit the cherry for a simpler presentation.

Homemade Banana Split Cupcakes Recipe

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4.7 from 107 reviews

These Homemade Banana Split Cupcakes are a delightful twist on the classic banana split dessert, combining moist banana-flavored cupcakes with chocolate chips, nuts, rich frosting, and a cherry on top. Perfect for parties or a sweet treat anytime.

• Author: Amaya
• 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

Topping

• 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) and line a muffin tin with cupcake liners to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
3. Prepare Wet Ingredients: In a separate bowl, combine the melted unsalted butter with the granulated sugar until well incorporated. Add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract.
4. Add Bananas and Combine Ingredients: Fold the mashed ripe bananas into the wet ingredients until smooth. Then, gradually incorporate the dry ingredients into the wet mixture, stirring gently just until combined—avoid overmixing to keep the cupcakes tender. Fold in the chocolate chips.
5. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full for proper rising.
6. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Remove from the oven and transfer cupcakes to a wire rack to cool completely.
7. Decorate: After the cupcakes have fully cooled, frost each one generously with whipped cream or buttercream frosting. Drizzle melted chocolate over the frosting, sprinkle with chopped walnuts or pecans, and top each cupcake with a maraschino cherry.
8. Serve: Serve your homemade banana split cupcakes immediately and enjoy this delicious dessert!

Notes

• Use ripe bananas for the best flavor and natural sweetness.
• You can substitute walnuts with pecans for a different nutty flavor.
• Ensure cupcakes are completely cooled before frosting to prevent melting.
• For a dairy-free option, use coconut oil instead of butter and a dairy-free frosting.
• Store cupcakes in an airtight container in the refrigerator if not consuming immediately.

Keywords: banana split cupcakes, banana cupcakes, dessert cupcakes, chocolate chip cupcakes, banana dessert, homemade cupcakes