Homemade Banana Split Cupcakes

Homemade Banana Split Cupcakes

Hey there, friend! If you’re looking to whip up something sweet that’s equal parts nostalgic and show-stopping, these Homemade Banana Split Cupcakes are about to become your new favorite.

Imagine soft, moist banana cake topped with swirls of creamy frosting, a drizzle of chocolate sauce, crushed nuts, and a cherry on top—yep, it’s as dreamy as it sounds.

Whether you’re hosting a party or just craving something indulgent, this recipe is here to make your day sweeter (and easier).

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Ingredients
Start by gathering everything you need—trust me, having everything ready makes life so much easier. Mash those bananas until they’re nice and smooth; think of it like giving them a little spa treatment before they join the batter. Preheat your oven and line your cupcake tin with liners.

Step 2: Mix the Batter
In a large bowl, whisk together your dry ingredients—flour, sugar, baking powder, and salt. In another bowl, combine the wet ingredients: mashed bananas, eggs, melted butter, and vanilla extract. Pour the wet into the dry, stirring gently until just combined. Overmixing is a no-no—it’ll make your cupcakes dense instead of light and fluffy.

Step 3: Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Pop them in the oven and let the magic happen. While they bake, imagine how amazing your kitchen will smell—like warm bananas and happiness. Once they’re golden brown and spring back when touched, take them out and let them cool completely.

Step 4: Frost and Decorate
Now comes the fun part! Spread or pipe your frosting onto the cooled cupcakes. Drizzle chocolate sauce over the top, sprinkle some crushed nuts for crunch, and finish with a bright red cherry. Picture each cupcake as its own mini banana split masterpiece.

Pro Tips

• Use ripe bananas : The spottier, the better—they’re sweeter and mash easier.
• Don’t skip cooling : Warm cupcakes + frosting = melty mess. Patience pays off here.
• Customize toppings : Swap nuts for sprinkles or add a dollop of whipped cream if you’re feeling fancy.
• Double the batch : These freeze beautifully, so why not stash some for later?
• Chill the frosting : Cold frosting pipes smoother than room-temp stuff.

Storage

• Store in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days.
• Freeze undecorated cupcakes in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before decorating.

Print Recipe

Homemade Banana Split Cupcakes

Cooking Method: Baking Cuisine: American Favorites Courses: Desserts

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 30 mins Total Time 1 hr 5 mins

Servings: 8 Calories: 280

Best Season: Suitable throughout the year

Dietary:

Vegetarian

Description

These Homemade Banana Split Cupcakes combine the flavors of a traditional banana split into a portable, shareable treat. Soft banana cake meets creamy frosting, chocolate drizzle, crunchy nuts, and a cherry on top. Perfect for parties, potlucks, or satisfying your sweet tooth.

Ingredients

Scale

1/2x 1x 2x 3x

• 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 (melted for drizzling)
• ¹⁄₂ cup chopped walnuts or pecans
• 8 maraschino cherries
• 1 cup whipped cream or buttercream frosting

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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. 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. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
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. 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!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 38g13%

Dietary Fiber 2g8%

Sugars 22g

Protein 4g8%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Gluten-free option : Substitute all-purpose flour with almond flour or gluten-free baking mix.
• Dairy-free option : Use coconut oil instead of butter and dairy-free frosting.
• Nut-free option : Omit nuts or replace with sprinkles for texture.
• Make ahead : Bake the cupcakes a day in advance and store in an airtight container. Decorate before serving.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Banana cupcakes, dessert recipes, easy baking, homemade treats, banana split inspired