Banana Split Cupcakes Recipe – Easy Homemade Treats Kids Love

Posted on August 17, 2025

If you’re searching for the ultimate cupcake recipe that combines fun, nostalgia, and pure flavor joy, this banana split cupcakes recipe is about to become your new favorite. Imagine a soft, banana-flavored cupcake topped with swirls of whipped cream, a drizzle of chocolate sauce, sprinkles, and a cherry on top – just like the classic dessert, but in cupcake form! The first time I made these, the kitchen filled with the scent of ripe bananas and vanilla, and honestly, it brought me right back to childhood summers at the ice cream parlor. These cupcakes are more than just a treat – they’re a celebration, perfect for birthday parties, family gatherings, or any day you want to make a little extra special.

Banana split cupcakes are worth making not only because they’re downright adorable, but they also pack a punch of flavor in every bite. Each cupcake layers the familiar tastes of banana, chocolate, and strawberry, echoing the classic banana split. Plus, they’re easy enough for beginners and fun enough to get the kids involved (I promise, they’ll love adding the sprinkles and cherries!). Did you know the original banana split was invented in 1904 by a pharmacy apprentice who wanted to impress college students with a new kind of sundae? Well, this cupcake version keeps that spirit of fun alive, just in a slightly less melty package.

Whether you want to bake with your kids, make something special for a potluck, or just treat yourself because, well, you deserve it, these banana split cupcakes are the way to go. Let’s get baking and turn your kitchen into the happiest place on earth!

Why You Will Love This Banana Split Cupcakes Recipe

Banana split cupcakes bring together the playful spirit of an old-fashioned ice cream parlor and the cozy comfort of homemade baking. The original banana split dessert hails from Pennsylvania, dreamed up by a creative soda jerk named David Strickler. He sliced a banana lengthwise, added scoops of ice cream, syrups, whipped cream, nuts, and a cherry. The treat became a hit and quickly spread across America, morphing into the iconic sundae we know today.

For me, banana splits were always a special occasion dessert. My grandma used to make them for us on hot summer afternoons, and we’d compete to see who could balance the most cherries on their sundae. Translating that memory into cupcakes was a way to keep those traditions alive, especially now that my own kids are obsessed with cupcakes and all things sprinkle-related.

This recipe has evolved quite a bit since I first tried it. At first, I stuck to a classic banana cupcake with just a swirl of frosting on top, but honestly, it felt like something was missing. Over time, I started layering in strawberry jam, adding chocolate chips, and even topping each cupcake with a miniature sugar cone for extra fun. If you’re baking these in late spring or summer, fresh berries and ripe bananas are at their peak, making the flavors even brighter. In the winter, these cupcakes bring a bit of sunshine to dreary days – and let’s face it, a little whimsy goes a long way when it’s gray outside.

So whether you’re reliving sweet childhood memories, making new ones with your family, or just looking for a dessert that’s guaranteed to make everyone smile, banana split cupcakes are the answer. They’re as fun to decorate as they are to eat!

Banana Split Cupcakes Ingredients: Tips, Substitutions, and More

Ripe Bananas (2 medium, about 1 cup/225g mashed): Go for bananas that are deeply speckled or nearly black. The riper, the sweeter and more flavorful your cupcakes will be. If you’ve only got yellow bananas, pop them in a low oven for 20 minutes to ripen quickly.
All-Purpose Flour (1 ½ cups/190g): Standard flour gives structure. If you’re gluten-free, a 1:1 baking blend works well – just check that it contains xanthan gum for structure.
Granulated Sugar (¾ cup/150g): White sugar keeps the crumb light and lets the banana flavor shine. For a deeper flavor, swap in half brown sugar.
Unsalted Butter (½ cup/113g, room temp): Butter gives richness. If making dairy-free, use a good quality vegan baking stick (not margarine).
Eggs (2 large): Eggs bind everything together and add tenderness. For egg-free, a flaxseed “egg” (1 tbsp flaxseed meal + 3 tbsp water per egg) does the trick, though the crumb will be a bit denser.
Milk (¼ cup/60ml): Whole milk is classic, but almond or oat milk are great dairy-free swaps. Don’t use skim – you’ll miss out on richness.
Vanilla Extract (2 tsp): Go for pure vanilla if you can – it really makes a difference. Artificial is fine in a pinch.
Mini Chocolate Chips (½ cup/90g): These mimic the chocolate sauce in the classic dessert. Dark, semisweet, or milk all work – I personally love mini chips because they don’t sink!
Strawberry Jam (¼ cup/80g): Swirled into the batter or dolloped on top before baking. Use seedless for a smoother texture, or try raspberry or cherry if you like a twist.
Baking Powder (1 ½ tsp) & Baking Soda (½ tsp): These give the cupcakes lift. Make sure they’re fresh (less than 6 months old) for best results.
Salt (¼ tsp): Just a touch wakes up the flavors. I use fine sea salt.
Whipped Cream (for topping): Freshly whipped is best, but store-bought works if you’re pressed for time. For a vegan option, coconut whipped cream is lovely.
Chocolate Syrup (for drizzling): Classic Hershey’s or homemade ganache – whatever you prefer! Warm it slightly before drizzling for that perfect drip.
Rainbow Sprinkles & Maraschino Cherries (for garnish): The finishing touch! You can use chopped nuts instead of sprinkles for a more “grown-up” version.

If you want to amp up the banana flavor, add a teaspoon of banana extract. For a fun twist, try pineapple jam instead of strawberry for a tropical vibe. Always store leftover bananas in the fridge (peeled or unpeeled) if you’re not baking right away, and keep your chocolate chips in a cool, dry place to prevent melting or blooming. I always keep a stash of maraschino cherries in my fridge for recipes like this – they last forever and add so much fun to desserts!

Equipment Needed to Make Banana Split Cupcakes

12-cup Muffin Pan: Standard size. If you only have a 6-cup pan, just bake in batches – the batter holds up well.
Paper Cupcake Liners: These make cleanup a snap and look festive. If you’re out, grease the pan well with butter.
Mixing Bowls (Large & Medium): For dry and wet ingredients. Glass or metal both work – I prefer metal for easy cleanup.
Electric Mixer or Whisk: Stand mixers are great, but a handheld electric mixer or even a sturdy balloon whisk gets the job done.
Rubber Spatula: Perfect for scraping the bowl and folding in chocolate chips.
Ice Cream Scoop or Spoon: For evenly portioning batter into the cups. An ice cream scoop gives bakery-perfect domes, but a couple of tablespoons work fine.
Piping Bag & Star Tip: For that pretty whipped cream swirl. If you don’t have a piping bag, snip the corner off a zip-top bag or just dollop with a spoon.
Small Offset Spatula (optional): For spreading jam or smoothing tops.

Honestly, you don’t need fancy gear – I’ve made these with a wooden spoon and a cereal bowl in a pinch. Just be sure to wash and dry everything thoroughly, especially if using metal bowls and whisks. For budget-friendly options, check discount stores for baking sets. Keep muffin pans dry to prevent rusting, and always line or grease them well to avoid cupcake stickage (no one likes losing that golden bottom!).

How to Make Banana Split Cupcakes – Step-by-Step

Prep Your Pan and Ingredients (5 minutes): Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Make sure butter and eggs are at room temperature – this helps everything blend evenly. Mash bananas with a fork or potato masher until mostly smooth (a few lumps are fine).
Mix Dry Ingredients (3 minutes): In a medium bowl, whisk together 1 ½ cups (190g) all-purpose flour, 1 ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Set aside. This prevents overmixing later and keeps cupcakes light.
Cream Butter and Sugar (3 minutes): In a large bowl, beat ½ cup (113g) unsalted butter and ¾ cup (150g) granulated sugar until pale and fluffy. Use an electric mixer on medium speed for about 2-3 minutes. If mixing by hand, really work those muscles!
Add Eggs and Vanilla (2 minutes): Beat in 2 large eggs, one at a time, scraping the bowl after each addition. Mix in 2 tsp vanilla extract. The batter might look a bit curdled – no worries, it’ll come together.
Incorporate Bananas (1 minute): Mix in the mashed bananas until just combined. Smell that banana goodness? That’s your kitchen’s new signature scent.
Alternate Dry and Wet Ingredients (2 minutes): With mixer on low, add half the dry mixture, then ¼ cup (60ml) milk, then the rest of the dry mixture. Mix until just combined – overmixing can make cupcakes tough.
Add Chocolate Chips and Swirl Jam (2 minutes): Fold in ½ cup (90g) mini chocolate chips. Gently swirl in ¼ cup (80g) strawberry jam using a knife or toothpick. Don’t overmix – you want ribbons, not a fully blended batter.
Fill and Bake (18-22 minutes): Divide batter evenly among cupcake liners (about 2/3 full – an ice cream scoop works wonders here). Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden and slightly springy.
Cool Completely (30 minutes): Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. Cool fully before frosting. Warm cupcakes will melt your whipped cream – trust me, I’ve learned this the hard way!
Decorate (10 minutes): Pipe or dollop whipped cream on each cupcake. Drizzle with chocolate syrup, add sprinkles, and top with a maraschino cherry. If you’re feeling extra, press a mini sugar cone piece into the whipped cream for a true banana split look.

Notes: If your cupcakes sink, your baking powder or soda may be old. If the jam sinks to the bottom, try adding a tiny bit of flour to it before swirling. Don’t rush the cooling – patience is key for perfect toppings!

Banana Split Cupcake Tips & Techniques for Success

Room-Temperature Ingredients: This is key for even mixing and fluffy cupcakes. If you forget, you can warm eggs in a bowl of warm water for 5 minutes and microwave butter in short 5-second bursts.

Don’t Overmix: Stir just until the flour disappears. Overmixing makes cupcakes dense. I’ve definitely turned out a few banana “bricks” before I learned that lesson!

Jam Swirl Technique: For the prettiest swirl, drop small spoonfuls of jam on top of the batter in each liner, then gently swirl with a toothpick. Too much swirling blends the jam in, so less is more.

Perfect Baking: Bake on the center rack and rotate the pan halfway through for even browning. If you notice cupcakes browning too quickly, tent loosely with foil.

Whipped Cream Stability: For longer-lasting whipped cream, beat in a tablespoon of instant pudding mix or use stabilized whipped cream. I once took these to a picnic, and the whipped cream melted in the sun – stabilized is the way to go if you’re transporting.

Multitasking: While cupcakes bake, prep your toppings and clean up for less chaos later. It’s a little trick that saves time and makes decorating more fun.

Honestly, mistakes happen – if your toppings slide off, just pile them back on and call it “rustic.” The flavors will still wow everyone!

Delicious Variations & Adaptations