Irresistibly Fun Banana Split

These Banana Split Cupcakes capture all the fun and flavor of a classic banana split in a moist cupcake that’s perfect for any occasion. They combine ripe bananas, rich chocolate, nuts, and a lovely frosting topped with a cherry to make a true crowd-pleaser.

When I first made these cupcakes, the combination reminded me of summer evenings with my family sharing banana splits, but now they ask for these cupcakes all year round instead

Ingredients

• One cup all-purpose flour: the base for your cupcakes, fresh flour helps create a light texture
• One teaspoon baking powder: essential for that perfect rise, check that it's fresh so your cupcakes fluff up nicely
• Half a teaspoon salt: balances flavors unless you use salted butter
• Half a cup unsalted butter, melted: adds richness, coconut oil is a great dairy-free alternative
• Three quarters cup granulated sugar: sweetens and caramelizes for a golden crust, brown sugar can bring deeper notes
• Two large eggs: bind everything together, flax eggs work well as a vegan substitute
• One teaspoon vanilla extract: use pure vanilla for best aroma and flavor
• One cup mashed ripe bananas: the star ingredient providing moisture and sweetness, very ripe bananas are best
• Half a cup chocolate chips: dark chocolate adds a lovely contrast and richness
• Half a cup chopped walnuts or pecans: for crunch and texture, seeds like pumpkin or sunflower can replace nuts if needed
• Eight maraschino cherries: classic topping, fresh cherries can also bring a nice twist
• One cup whipped cream or buttercream frosting: pick your favorite to frost and finish these treats beautifully

Step-by-Step Instructions

Preheat and Prepare:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a muffin tin with colorful cupcake liners to make these cupcakes as cheerful as their flavors and ensure easy cleanup.

Mix Dry Ingredients:

In a medium bowl whisk together the flour, baking powder, and salt. Setting the dry mixture aside keeps the ingredients ready for gentle folding later without overmixing.

Cream Butter and Sugar:

In a large bowl mix the melted butter and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract to layer on that fragrant note.

Combine with Bananas and Dry Mix:

Fold the mashed bananas carefully into the wet mixture then add the dry ingredients. Stir just until everything is combined to keep the texture tender and fluffy without toughness.

Add Chocolate and Nuts:

Gently fold in the chocolate chips and your choice of chopped nuts or seeds for bursts of flavor and texture throughout the cupcakes.

Fill and Bake:

Spoon the batter into the prepared muffin tin, filling each cup about two thirds full for room to rise without spilling over. Bake for 18 to 20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. The tops will turn a beautiful golden brown. Let them cool in the tin for a few minutes before transferring to a wire rack.

Frost and Decorate:

Once cooled completely frost each cupcake with whipped cream or buttercream. Drizzle with extra melted chocolate or caramel if you like and finally top each with a maraschino cherry for that classic banana split look.

Save

My favorite part of this recipe is the mashed ripe bananas. They keep the cupcakes soft and sweet without extra sugar. These treats remind me of a family picnic when my kids insisted we bring cupcakes that taste just like their favorite ice cream sundae.

Storage Tips

Store these cupcakes in an airtight container at room temperature for up to two days to keep the frosting fresh. For longer storage, refrigerate them but allow to come to room temperature before serving. You can also freeze unfrosted cupcakes wrapped tightly in plastic wrap and a freezer bag for up to three months. Thaw overnight in the fridge before frosting.

Ingredient Substitutions

Use gluten-free baking flour one-for-one to make these safe for gluten sensitivities. Replace unsalted butter with coconut oil at the same ratio for a dairy-free version. Swap eggs with flax or chia "eggs" to keep the cupcakes moist and vegan friendly. Use your favorite nuts or omit them and add sunflower seeds if allergies are a concern.

Serving Suggestions

These cupcakes shine on their own or alongside a scoop of vanilla ice cream for a true banana split experience. Drizzle warmed chocolate or caramel over the top to mimic that classic finish. Fresh banana slices or chopped fresh fruit can also elevate presentation and flavor.

Cultural Context

The banana split is an iconic American dessert dating back to the early 1900s, traditionally made with a split banana, ice cream, chocolate syrup, nuts, whipped cream, and a cherry. This cupcake brings that nostalgic combination in a handheld form perfect for parties or family gatherings. It captures the joyful spirit of summer soda fountains and ice cream shops that many of us fondly remember.

Pro Tips

Always use very ripe bananas for the best flavor and natural sweetness. Avoid overmixing the batter once the dry ingredients are added to keep cupcakes tender. Toast nuts lightly before folding them in to add extra depth and crunch.

Recipe FAQs

→ What bananas work best for these cupcakes?

Very ripe bananas are ideal as they bring natural sweetness and moisture, enhancing the cupcake's flavor and texture.

→ Can I substitute the nuts in the batter?

Yes, chopped walnuts or pecans are traditional, but seeds like sunflower or pumpkin can be used for a nut-free option.

→ What frosting pairs well with these cupcakes?

Whipped cream or buttercream frosting complements the flavors perfectly, adding a creamy, light finish.

→ How do I ensure the cupcakes stay moist?

Avoid overmixing the batter and use mashed ripe bananas for moisture. Also, storing cupcakes in an airtight container preserves freshness.

→ Can I make these cupcakes gluten-free?

Yes, substitute all-purpose flour with gluten-free flour blends to accommodate gluten-free diets with minimal texture changes.