Homemade Banana Split Cupcakes
Soft banana cupcakes topped with creamy frosting, chocolate drizzle, nuts, and a cherry for all the fun of a classic banana split.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and slightly cooled
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla bean paste
- 1 cup mashed ripe bananas about 2 medium bananas
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans divided
- 1 cup whipped cream or buttercream frosting
- 1/4 cup semisweet chocolate chips melted for drizzling
- 8 maraschino cherries drained and patted dry
Instructions
- Preheat the oven to 350°F. Line a standard 12-cup muffin tin with 8 paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, whisk the melted butter and granulated sugar until smooth and slightly thickened.
- Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla bean paste.
- Stir in the mashed ripe bananas until the mixture looks smooth and evenly combined.
- Add the dry ingredients to the banana mixture and stir gently with a spatula until just combined and no dry streaks of flour remain. Do not overmix.
- Fold in 1/2 cup chocolate chips and 1/4 cup of the chopped walnuts or pecans until evenly distributed in the batter.
- Divide the batter evenly among the 8 prepared liners, filling each about two thirds full.
- Bake the cupcakes for 18 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, about 20 minutes.
- Once fully cooled, spread or pipe the whipped cream or buttercream frosting generously on top of each cupcake.
- Drizzle the melted chocolate over the frosted cupcakes in thin lines.
- Sprinkle the remaining 1/4 cup chopped walnuts or pecans over the tops of the cupcakes.
- Place one maraschino cherry in the center of each cupcake, pressing gently into the frosting. Serve immediately or store chilled until ready to serve.
Notes
- Use very ripe bananas with brown spots for the sweetest flavor and moist texture.
- If using whipped cream, keep the frosted cupcakes in the refrigerator and add the cherries just before serving so the syrup does not bleed.
- If using whipped cream, keep the frosted cupcakes in the refrigerator and add the cherries just before serving so the syrup does not bleed.