Irresistible Homemade Banana Split Cupcakes for Sweet Moments

These Homemade Banana Split Cupcakes are a nostalgic treat, combining ripe bananas and chocolate for a delightful dessert experience.

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Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 250

For the Cupcakes

1 cup all-purpose flour Can be substituted with gluten-free flour.
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted Can be replaced with coconut oil for a dairy-free option.
3/4 cup granulated sugar Coconut sugar can be used for lower glycemic index.
2 large eggs For vegan cupcakes, use 1/4 cup unsweetened applesauce or flax eggs.
1 tsp vanilla extract
1 cup mashed ripe bananas Opt for very ripe bananas for the sweetest taste.
1/2 cup chocolate chips Use dairy-free chips for a vegan version.
1/2 cup chopped walnuts or pecans Can be omitted for a nut-free treat.

For the Topping

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, mix melted butter and sugar until creamy. Add eggs one at a time, then stir in vanilla.
Fold in mashed bananas, then gradually add dry mixture, mixing gently until just combined.
Divide batter among muffin cups, filling each two-thirds full. Bake for 18-20 minutes until toothpick comes out clean.
Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack.
Frost cooled cupcakes with whipped cream or buttercream frosting, drizzle with chocolate, and top with cherries and nuts.

These cupcakes combine all the flavors of a classic dessert, ensuring that every bite feels like a sweet moment in your day!