Name: Homemade Banana Split Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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

Jump to Recipe

Get ready to fall head over heels for these delightful Homemade Banana Split Cupcakes! If you love the classic flavors of a banana split but are craving something a little more portable and perfectly portioned, you’re in for a treat. Imagine tender banana cake bursting with chocolate chips and nuts, topped with a cloud of frosting, a drizzle of chocolate, and (of course!) that iconic cherry on top. These cupcakes bring all the joy of your favorite sundae—no ice cream scoop required!

Homemade Banana Split Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Making the perfect Homemade Banana Split Cupcakes is all about starting with simple, tried-and-true ingredients. Each one adds its own special touch, ensuring your cupcakes are moist, flavorful, and totally irresistible.

All-purpose flour: Forms the base of the cupcakes and gives them a soft, cakey texture.
Baking powder: Helps the cupcakes rise to fluffy perfection.
Salt: Enhances all of the other flavors and keeps the sweetness in check.
Unsalted butter (melted): Brings richness and moisture without overpowering the banana flavor.
Granulated sugar: Adds sweetness and helps with the cupcake’s golden color.
Large eggs: Bind the batter together and add structure.
Vanilla extract: Rounds out the flavors with fragrant, classic notes.
Mashed ripe bananas: The star! Use overripe bananas for the sweetest, richest flavor.
Chocolate chips: A pop of melty chocolate in every bite, just like a sundae drizzle.
Chopped walnuts or pecans: They add crunch and a lovely nutty flavor to mimic the classic banana split topping.
Maraschino cherries: That finishing touch of color and sweetness you can’t skip!
Whipped cream or buttercream frosting: Makes each cupcake look like a mini sundae—and tastes just as luscious.

How to Make Homemade Banana Split Cupcakes

Step 1: Prepare Your Muffin Tin

First things first: get your oven preheating to 350°F (175°C) so it’s hot and ready the moment your batter is mixed. Line a muffin tin with cupcake liners—trust me, this not only makes your Homemade Banana Split Cupcakes easy to remove but also adds a festive touch from the very start.

Step 2: Combine Dry Ingredients

Grab a medium bowl and whisk together your flour, baking powder, and salt. This simple step ensures your cupcakes rise evenly and have that perfect, tender crumb. Set the mixture aside while you work on the wet ingredients.

Step 3: Mix the Wet Ingredients

In a separate mixing bowl, blend the melted butter and granulated sugar until they’re well combined and slightly creamy. Add the eggs one at a time for a smooth, cohesive batter, then stir in the vanilla extract. This fragrant, buttery mixture becomes the base flavor for your cupcakes.

Step 4: Fold in Bananas and Dry Ingredients

Pour your mashed ripe bananas into the wet mixture and give it a good stir until everything is silky and smooth. Begin adding your dry ingredients a little at a time, using a spatula to gently fold them together. Be careful not to overmix—stopping as soon as it’s just incorporated ensures the cupcakes stay light and fluffy.

Step 5: Add the Mix-Ins

Now comes the fun part! Gently fold in the chocolate chips and chopped walnuts or pecans, distributing them evenly throughout the batter. These little bursts of chocolate and crunch bring the classic banana split experience right into cupcake form.

Step 6: Fill and Bake

Spoon the batter evenly into your lined muffin tin, filling each cup about two-thirds full. Slide the tray into your preheated oven and bake for 18–20 minutes. You’ll know they’re done when a toothpick comes out clean or with just a few moist crumbs attached. Let them cool completely on a wire rack before moving on to the final step.

Step 7: Frost and Decorate

Once cooled, it’s time to transform your cupcakes into true Homemade Banana Split Cupcakes! Spread each with a generous swirl of whipped cream or buttercream frosting. Drizzle with melted chocolate, scatter with more nuts if you like, and crown each cupcake with a bright maraschino cherry. Suddenly, they’re as joyful as the classic sundae itself!

How to Serve Homemade Banana Split Cupcakes

Garnishes

Homemade Banana Split Cupcakes beg for a little extra flourish! A sprinkle of colorful sprinkles or a dusting of crushed freeze-dried strawberries on top of the frosting makes them feel party-ready. Don’t forget that signature cherry—which always makes dessert extra special.

Side Dishes

Pair these cupcakes with scoops of vanilla or strawberry ice cream for a double dessert experience, or serve with fresh fruit salad to lighten things up. If you’re entertaining, arrange a platter of chocolate-dipped strawberries alongside your Homemade Banana Split Cupcakes for an irresistible dessert table.

Creative Ways to Present

Try displaying your cupcakes on a tiered cake stand to create a show-stopping centerpiece. For a cute twist, serve each cupcake in a mini sundae glass or bowl, with a little spoon tucked in. You could even set up a “decorate your own cupcake” bar—let guests frost and top their own with extra nuts, chocolate, and cherries!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Homemade Banana Split Cupcakes (lucky you!), simply store them in an airtight container in the fridge. The frosting stays fresh and the cupcakes remain moist for three to four days. For the best flavor, let them sit at room temperature for 20 minutes before serving.

Freezing

You can absolutely freeze these cupcakes! To do so, freeze the unfrosted cupcakes tightly wrapped in plastic for up to two months. Thaw at room temperature, then decorate with frosting and toppings just before serving for a fresh-from-the-oven feel.

Reheating

While you won’t want to microwave frosted cupcakes, you can gently warm plain (unfrosted) cupcakes in the microwave for 10–15 seconds to bring back that just-baked softness. Then, frost and garnish as usual for a treat that tastes like it was freshly made.

FAQs

Can I make Homemade Banana Split Cupcakes without nuts?

Absolutely! Simply leave out the nuts, or substitute with more chocolate chips or even toffee bits for extra crunch. The cupcakes will still be wonderfully flavorful and allergy-friendly.

Do I have to use maraschino cherries on top?

Nope! While they add a fun pop of color and that classic banana split vibe, you can swap them for fresh cherries, strawberry slices, or a drizzle of extra chocolate if you’d like.

Can these cupcakes be made gluten-free?

Yes, you can use your favorite gluten-free all-purpose flour blend in place of regular flour. Just be sure to check that your baking powder is gluten-free, and the results will be deliciously similar.

Can I use a different frosting?

Definitely! Whipped cream frosting keeps things light, but buttercream offers a richer taste and holds up better at room temperature. Cream cheese frosting is another dreamy option that pairs beautifully with banana and chocolate flavors.

Why did my cupcakes turn out dense?

Dense cupcakes usually mean the batter was overmixed or you used underripe bananas. To keep your Homemade Banana Split Cupcakes light and fluffy, fold the batter gently and use very ripe, brown-spotted bananas for the best results.

Final Thoughts

There’s nothing quite as fun as sharing a sweet treat that sparks a little nostalgia and makes everyone smile. These Homemade Banana Split Cupcakes have that magic! Whether you’re making them for a birthday, picnic, or just to brighten an ordinary day, I truly hope you enjoy every bite. Give them a try—and don’t forget to share the sweetness with your favorite people!

Homemade Banana Split Cupcakes Recipe

★★★★★

5.3 from 30 reviews

Author: Mariam
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

These Homemade Banana Split Cupcakes are a delightful twist on the classic dessert. Moist banana cupcakes topped with creamy frosting, chocolate, nuts, and a cherry – all the flavors of a banana split in a convenient handheld treat.

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Mix Wet Ingredients: In another bowl, mix melted butter and sugar, then add eggs and vanilla extract.
Incorporate Bananas: Fold in mashed bananas, then gradually add dry ingredients. Mix until just combined.
Fill Cupcake Liners: Divide batter evenly among liners, filling each about two-thirds full.
Bake: Bake for 18-20 minutes until a toothpick comes out clean. Cool on a wire rack.
Decorate: Frost cupcakes, drizzle with melted chocolate, sprinkle with nuts, and top each with a cherry.
Serve: Enjoy these delicious banana split cupcakes!

Notes

For added flair, you can top these cupcakes with additional toppings like sprinkles or mini chocolate chips.
Ensure the bananas are ripe for the best flavor in the cupcakes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American