Who doesn’t love a classic banana split? Now imagine all those delicious flavors packed into a single, delightful cupcake! These Banana Split Cupcakes combine moist banana cake, rich chocolate ganache, fluffy whipped topping, and all the signature toppings of a traditional banana split—cherries, nuts, and sprinkles. They’re fun, indulgent, and perfect for parties, birthdays, or any occasion that calls for a sweet treat.

These cupcakes bring together the nostalgic charm of an old-fashioned ice cream sundae with the convenience of a handheld dessert. Whether you’re a fan of the banana-strawberry-chocolate trio or simply love a playful dessert, this recipe is sure to impress.

Ingredients

Ingredient	Quantity
For the Cupcakes:
Ripe bananas (mashed)	2 medium
All-purpose flour	1 ½ cups
Granulated sugar	¾ cup
Unsalted butter (softened)	½ cup
Eggs	2
Baking soda	½ tsp
Baking powder	1 tsp
Salt	¼ tsp
Vanilla extract	1 tsp
Buttermilk	½ cup

Ingredient Notes & Substitutions:

If you don’t have buttermilk, you can make a substitute by mixing ½ cup of milk with ½ tbsp of vinegar or lemon juice.
For a healthier version, swap half of the all-purpose flour with whole wheat flour.
Prefer a nut-free option? Simply omit the chopped nuts or replace them with crushed graham crackers for a crunch.

Equipment Needed

Mixing bowls – For combining the batter and other components.
Electric mixer – Helps achieve a smooth and fluffy batter.
Muffin tin – Essential for shaping the cupcakes.
Cupcake liners – Prevents sticking and makes for easy serving.
Piping bag – To neatly swirl whipped cream on top.
Microwave or double boiler – For melting the chocolate ganache.

Step-by-Step Instructions

1. Prepare the Cupcake Batter

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, mash the bananas until smooth. Add the softened butter, sugar, eggs, and vanilla extract, and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the banana mixture, alternating with buttermilk, and mix until just combined. Avoid over-mixing to keep the cupcakes light and fluffy.

2. Bake the Cupcakes

Fill each cupcake liner about two-thirds full with batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

3. Prepare the Chocolate Ganache

In a microwave-safe bowl, heat the heavy cream until hot but not boiling. Pour it over the chocolate chips and let it sit for a minute. Stir until smooth. If needed, microwave in short bursts until fully melted. Let it cool slightly until it thickens to a drizzle consistency.

4. Assemble the Cupcakes

Once the cupcakes are completely cool, spoon a small amount of chocolate ganache over each one, allowing it to drip slightly down the sides.

5. Add the Toppings

Pipe or spoon whipped cream onto each cupcake. Top with a maraschino cherry, a sprinkle of chopped nuts, and colorful sprinkles. If desired, drizzle extra chocolate syrup on top for the full banana split experience.

Tips and Variations

Pro Tips for Perfect Cupcakes:

Use overripe bananas – The riper they are, the sweeter and more flavorful your cupcakes will be.
Don’t overmix the batter – This can make the cupcakes dense instead of light and fluffy.
Cool completely before decorating – Otherwise, the whipped cream will melt.

Fun Variations:

Strawberry Twist: Mix ¼ cup of finely chopped strawberries into the batter for an extra fruity flavor.
Chocolate Banana: Add 2 tbsp of cocoa powder to the batter for a richer, chocolatey cupcake.
Ice Cream Inspired: Serve the cupcakes chilled for a more authentic banana split feel!

Serving Suggestions

For a true banana split presentation, serve these cupcakes on a dessert platter alongside scoops of vanilla, chocolate, and strawberry ice cream. Garnish with additional sliced bananas and drizzle with extra chocolate or caramel syrup.

For a fancier touch, serve in a cupcake stand and add decorative cupcake wrappers that mimic an ice cream cone look!

Pairings

Banana Split Cupcakes pair well with sweet, creamy beverages like:

Milkshakes – Classic vanilla or strawberry milkshake enhances the banana flavors.
Iced coffee – The slight bitterness balances the sweetness of the cupcakes.
Dessert wines – A glass of Moscato or Riesling complements the fruity and chocolatey elements.

Storage and Reheating

Storing Leftovers

Store in an airtight container in the fridge for up to 3 days.
Avoid leaving them at room temperature for long, as the whipped cream can soften and lose its shape.

Reheating & Refreshing

If cupcakes become dry, microwave for 5-10 seconds before serving.
Reapply whipped cream before serving if it has deflated.

Nutritional Information

Nutrient	Per Serving
Calories	~280
Carbohydrates	38g
Fat	13g
Protein	3g
Sugar	25g
Sodium	120mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

These Banana Split Cupcakes bring together the nostalgic charm of a classic ice cream sundae with the ease of a handheld dessert. With their moist banana cake, rich chocolate ganache, and playful toppings, they’re sure to be a hit at any gathering. Whether you’re making them for a birthday party, a summer picnic, or just as a fun weekend treat, these cupcakes offer a delightful balance of flavors and textures that make every bite exciting.

If you try this recipe, be sure to share your experience! Snap a picture, post it on social media, and let us know how you customized your cupcakes. Did you add extra toppings? Try a different frosting? We’d love to hear your creative variations. Happy baking, and enjoy every bite of this whimsical, flavor-packed treat!