Banana Split Cupcake Creation

Name: Banana Split Cupcake Creation
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 ripe bananas, mashed; 2 large eggs; 1 tsp vanilla extract; ½ cup buttermilk; 4 oz dark chocolate, chopped; ½ cup heavy cream; 1 cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract; 2-3 tbsp milk; Maraschino cherries; Chopped nuts; Sliced bananas; Chocolate sprinkles

Highlighted under: Baking & Desserts

As a cupcake enthusiast, I was thrilled to create something that combines two of my beloved desserts: cupcakes and banana splits. This recipe turned out to be a delightful experiment that captures the essence of a classic banana split in a fun cupcake format. With fluffy banana-flavored cake, rich chocolate ganache, creamy frosting, and the right balance of toppings, each bite is bursting with nostalgia. It's a perfect treat for parties or simply a sweet indulgence when I crave something special!

Created by

Emily

Last updated on 2026-02-07T17:54:27.591Z

Creating these Banana Split Cupcakes was a joyful culinary adventure! I wanted to merge the classic flavors of a banana split into a cupcake, and it turned out to be an absolute hit. The banana cake is moist and fluffy, while the chocolate ganache gives a rich finish, reminiscent of the original dessert.

One key tip I learned is to use ripe bananas, as they enhance the flavor and moisture of the cupcakes. I also recommend using high-quality chocolate for the ganache; it elevates the whole creation. I can't wait for you to try these!

        Why You'll Love These Cupcakes
        Moist banana cake with bursts of chocolate goodness
Rich and creamy frosting tops that mimics ice cream
Fun toppings add a delightful crunch and flavor
Perfect for any celebration or a sweet afternoon snack

      

Understanding the Ingredients

The core of these cupcakes lies in the combination of ripe bananas and buttermilk. The bananas not only lend natural sweetness but also a moist texture to the cake, while buttermilk adds a slight tang that helps balance the flavors. Make sure your bananas are very ripe, with brown spots; this ensures they mash easily and provide maximum flavor. If buttermilk is unavailable, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for about 5-10 minutes.

When selecting chocolate for the ganache, choose a high-quality dark chocolate. The richness of the chocolate should complement the banana flavor without overwhelming it. If you're looking for a lighter version, you can substitute semisweet chocolate, which will still yield a delicious ganache but with a slightly sweeter finish. Remember to chop the chocolate into small pieces to help it melt more evenly when combined with the hot cream.

Perfecting Your Technique

To achieve the perfect cupcake texture, it's important to incorporate the dry ingredients carefully. Overmixing can lead to dense cupcakes; mix just until you see no streaks of flour. Use a spatula to fold in the dry mixture with the wet ingredients, which ensures a light and fluffy cake. When baking, keep an eye on the cupcakes and perform the toothpick test around the 12-15 minute mark—look for a toothpick inserted into the center to come out clean with only a few moist crumbs clinging to it.

Cooling your cupcakes completely on a wire rack is essential before adding ganache or frosting. This prevents the toppings from melting and allows the flavors to meld. If you’re short on time, placing the cupcakes in the refrigerator for about 10-15 minutes can speed up the cooling process. Just ensure they are on a wire rack to avoid condensation, which can make the cupcakes soggy.

Serving and Storing Tips

These Banana Split Cupcakes are best enjoyed fresh but can be stored for a few days. Keep them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. If you're making them in advance for an event, consider frosting them the day of serving to maintain texture and flavor integrity. The ganache can also be made ahead and stored in the refrigerator—just reheat gently to return it to a pourable consistency before dipping.

For variations, try incorporating different flavors in your frosting, like adding a hint of almond extract or mixing in crushed pineapple for a tropical twist. You could even experiment with alternative toppings, such as coconut flakes or homemade caramel sauce, to enhance the banana split concept. This flexibility allows for an enjoyable baking experience while still staying true to the nostalgic essence of the classic banana split.

Ingredients

For the Cupcakes

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 ripe bananas, mashed
2 large eggs
1 tsp vanilla extract
½ cup buttermilk

For the Ganache

4 oz dark chocolate, chopped
½ cup heavy cream

For the Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp milk

Toppings

Maraschino cherries
Chopped nuts
Sliced bananas
Chocolate sprinkles

Instructions

Directions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a larger bowl, cream the butter and sugar until fluffy. Beat in mashed bananas, eggs, and vanilla extract. Gradually mix in dry ingredients, alternating with buttermilk, until just combined.

Bake the Cupcakes

Line a muffin tray with cupcake liners. Fill each liner with batter about 2/3 full. Bake for 15 minutes, or until a toothpick comes out clean. Let cool completely on a wire rack.

Prepare the Ganache

Heat the heavy cream in a small saucepan until it starts to simmer. Pour over the chopped chocolate and let it sit for 2-3 minutes. Stir until smooth and combined.

Make the Frosting

In a mixing bowl, beat together softened butter and powdered sugar. Add vanilla and milk a tablespoon at a time until the desired consistency is reached.

Assemble the Cupcakes

Once cupcakes are cool, dip the tops in the ganache and let it set. Pipe the frosting on top and decorate with sliced bananas, nuts, sprinkles, and finish with a cherry on top.

Enjoy Your Treat!

Pro Tips

For an extra touch, consider adding a drizzle of caramel sauce over the frosting before serving. It enhances the banana split flavor and makes it even more indulgent!

Troubleshooting Common Issues

If your cupcakes are coming out too dense, it may be due to overmixing the batter. Be sure to mix until just combined and consider measuring your flour using the scoop-and-level method rather than scooping directly with the measuring cup, which can lead to packing and excess flour. On the other hand, if your cupcakes are too dry, check your oven temperature; using an oven thermometer can help ensure accuracy as ovens often run hotter or cooler than indicated.

Another common issue can arise from the ganache not setting properly. If you find it too runny, try adding more chocolate to the warm cream, allowing it to sit for a bit longer before stirring until smooth. On the flip side, if the ganache thickens too much, a quick reheat with a touch of heavy cream can bring it back to the right dipping consistency.

Scaling the Recipe

If you're looking to make a larger batch for a party or event, this recipe can be easily scaled. For example, doubling the ingredient amounts will yield about 24 cupcakes. Ensure you mix in batches unless you have a large mixing bowl. Adjust baking times as necessary; larger batches may require a minute or two longer in the oven, so keep an eye on them as they bake.

Conversely, if you want to make just a few, you can easily halve the recipe. This approach also provides an opportunity to test different flavor variations without a large commitment. Just ensure that you accurately divide the measurements to maintain the right balance of flavors.

Questions About Recipes

→ Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Just frost them on the day you plan to serve.

→ How should I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

→ Can I substitute the bananas?

Absolutely! You can use applesauce or another fruit puree, but the flavor will vary.

→ Is this recipe suitable for gluten-free diets?

You can substitute gluten-free flour in this recipe to make it gluten-free. Just ensure all other ingredients are gluten-free.