Description
These Banana Split Cupcakes capture all the fun and flavor of the classic ice cream sundae in cupcake form, with banana-flavored cake, swirls of strawberry jam, chocolate chips, and festive toppings. Perfect for parties, family gatherings, or a special treat with the kids.
Ingredients
- 2 medium ripe bananas (about 1 cup mashed)
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 cup strawberry jam
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Whipped cream (for topping)
- Chocolate syrup (for drizzling)
- Rainbow sprinkles (for garnish)
- Maraschino cherries (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Mash bananas until mostly smooth.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until pale and fluffy (2-3 minutes).
- Beat in eggs one at a time, then mix in vanilla extract.
- Mix in mashed bananas until just combined.
- With mixer on low, add half the dry ingredients, then milk, then the rest of the dry ingredients. Mix until just combined.
- Fold in mini chocolate chips. Gently swirl in strawberry jam using a knife or toothpick.
- Divide batter evenly among cupcake liners (about 2/3 full).
- Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Pipe or dollop whipped cream on each cooled cupcake. Drizzle with chocolate syrup, add sprinkles, and top with a maraschino cherry.
Notes
For best results, use very ripe bananas. Don’t overmix the batter to keep cupcakes light. For a pretty jam swirl, drop small spoonfuls of jam on top of the batter in each liner and swirl gently with a toothpick. Stabilized whipped cream holds up better if transporting or serving outdoors. Gluten-free and vegan adaptations work well with 1:1 flour blends and plant-based substitutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 21
- Sodium: 170
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 37
- Fiber: 1
- Protein: 3
Keywords: banana split cupcakes, banana cupcakes, kid-friendly dessert, party cupcakes, easy cupcakes, summer dessert, ice cream sundae cupcakes