Banana Split Cupcakes


The other day, as I was browsing the internet for recipes, my husband peering over my shoulder, I came across a picture of a banana split. My husband commented that banana splits are one of his favorite desserts and that it was a shame that it had been so cold lately, otherwise he’d love to have one. That got the little wheels in my head turning… If I could make a banana split cupcake, my husband could have his cake, and eat it too, so to speak. So I set about coming up with a recipe. The only problem: how to fit all of those flavors into one cupcake. I went back to the internet for some inspiration and came across a picture of a banana split cupcake from Baker’s Royale. I was inspired. A few hours later, I was chasing my husband out of the kitchen so he wouldn’t eat all of the cupcakes before I had a chance to take a few pictures for the blog.

Banana Split Cupcakes
Yields 12 cupcakes


For the banana cupcakes:
4 small or 3 large bananas
1/2 stick (57 grams) butter, melted
1 cup granulated sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
2 eggs
1/3 cup milk
1 cup flour

For the vanilla buttercream frosting:
2 sticks (about 250 grams) butter, at room temperature
2 1/2 cups powdered sugar
1/4 cup milk
2 bars (200 grams) dark chocolate
sprinkles to garnish

For the whipped cream topping:
1 pint heavy whipping cream
1 tsp. vanilla extract
1/4 cup powdered sugar

Start by preheating your oven to 350* Fahrenheit (175* Celsius) and lining your cupcake pan(s) with liners. In a blender or food processor, process the bananas until they are liquified and there are no chunks left. A few small lumps are okay as those will be smoothed out when mixed in with the cupcake batter. In a large bowl, combine the melted butter and sugar. Beat until well combined and the sugar has almost dissolved. Add the baking soda, baking powder, vanilla extract, and eggs. Beat until smooth and well combined. Add the banana puree and mix until all lumps are gone and the batter is completely smooth. Add 1/2 cup flour, the milk, and the final 1/2 cup of flour, mixing well between each new addition. Pour the batter into the lined cupcake pan(s) and bake for 18-20 minutes, or until a toothpick inserted in the center of the largest cupcake comes out clean.



While the cupcakes bake you can prepare the frosting. In a medium sized bowl, cream the butter until smooth. Add the powdered sugar and vanilla extract, and mix until the frosting returns to a thick, creamy consistency. Add the milk to thin the frosting down to a more workable consistency, and mix until all ingredients are well incorporated. Spoon the frosting into a piping bag, and affix with a large round tip. Pipe a few layers of frosting on each cooled cupcake, trying to make the top as flat as possible. Set the cupcakes in the freezer for 15 minutes so they are sufficiently cold for dunking in the chocolate. If they’re not cold enough, the frosting will melt and start to pull away from the cupcake. I had to fish my frosting out of the chocolate twice, so trust me, you want them cold! While the cupcakes are in the freezer, you can melt the chocolate. Once the cupcakes are sufficiently cold, pull a few out at a time and dunk them frosting first into the chocolate. Don’t be afraid to turn them in the chocolate to make sure they’re coated well. While the chocolate is still wet, garnish with sprinkles. Set the finished cupcakes back in the freezer to harden.



While the chocolate hardens, you can mix up the whipped cream for the top. In a medium sized bowl, whisk the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract. Continue whisking until hard peaks form and the whipped cream can hold its shape on its own. Spoon the whipped cream into a piping bag with a tip of your choice, and pipe a small dollop on top of each cupcake. These would look lovely garnished with a cherry, but we didn’t have any here so I’m afraid I had to forgo that.



Happy baking!

2 thoughts on “Banana Split Cupcakes

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