Banana Split Cupcakes Recipe Best Homemade Dessert

Posted on August 13, 2025

Have you ever wondered what happens when the classic banana split meets a sweet, fluffy cupcake? Well, wonder no more! These banana split cupcakes are the delightful fusion of your favorite ice cream sundae and a handheld dessert. Imagine moist banana-flavored cupcakes topped with whipped cream, chocolate drizzle, sprinkles, and a cherry on top—sounds heavenly, right? This recipe is perfect for parties, birthdays, or even just a fun baking day at home. Let’s dive into this whimsical treat!

The Story Behind Banana Split Cupcakes

Banana splits have been a beloved dessert since they were first created in 1904 by David Strickler, a young pharmacist who wanted to serve something unique in his soda shop. The combination of bananas, ice cream, hot fudge, whipped cream, and cherries soon became a staple. Over the years, this dessert has evolved into many forms, but transforming it into a cupcake is pure genius!

As someone who loves banana desserts, I decided to recreate this classic treat in cupcake form. My kids were the first to test these out, and you should’ve seen their faces light up! These cupcakes are a great way to enjoy all the flavors of a banana split without needing a bowl. Plus, they’re portable, making them perfect for picnics or potlucks.

While banana splits are often associated with summer, these cupcakes are versatile enough to be enjoyed year-round. Whether it’s a casual get-together or a holiday celebration, these banana split cupcakes are sure to steal the show.

Ingredients You’ll Need

Let’s talk about the ingredients that make these banana split cupcakes so special. Each component contributes something unique, ensuring every bite is bursting with flavor.

Bananas: Ripe bananas are the heart of this recipe. Choose bananas with plenty of brown spots for maximum sweetness. If you’re short on ripe bananas, you can microwave underripe ones for about 30 seconds to soften them.
All-purpose flour: The base of the cupcake. If you’re gluten-free, you can substitute with a 1:1 gluten-free baking mix.
Granulated sugar: Adds sweetness. You could swap it for coconut sugar if you prefer a less processed option.
Butter: Gives the cupcakes richness. For a dairy-free version, use a plant-based butter substitute.
Eggs: Provide structure and moisture. Vegan? Try flax eggs as a replacement.
Milk: A splash of milk helps create a silky batter. You can use almond or oat milk for a dairy-free alternative.
Baking powder and baking soda: Ensure your cupcakes rise beautifully.
Vanilla extract: Adds depth to the flavor.
Whipped cream: The topping that ties everything together. Homemade whipped cream works best, but store-bought is fine, too.
Chocolate syrup: The drizzle that mimics a banana split sundae. Hot fudge can also be used for a richer touch.
Sprinkles: Colorful sprinkles make these cupcakes visually irresistible.
Cherries: A maraschino cherry on top is the signature finishing touch!

If you want to get fancy, you can add crushed nuts or even a scoop of vanilla ice cream on top of each cupcake for the ultimate banana split experience!

Equipment Needed

Before you start baking, make sure you have the following tools ready:

Muffin tin: Essential for shaping the cupcakes.
Paper cupcake liners: Keeps the cupcakes neat and easy to remove.
Mixing bowls: You’ll need a few for wet and dry ingredients.
Hand or stand mixer: Whipping the batter and cream becomes effortless.
Ice cream scoop: Perfect for portioning out the batter evenly.
Piping bag: Use this to pipe whipped cream for a professional look. Don’t have one? A zip-top bag with the corner snipped works in a pinch.
Spatula: Helps scrape every bit of batter from the bowl.

Don’t worry if you don’t have all these tools. For example, you can mix the batter by hand if you don’t have a mixer—it’ll just take a little more elbow grease!

How to Make Banana Split Cupcakes

Follow these steps to make your very own banana split cupcakes:

Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners.
Prepare the batter: In a large bowl, mash 2 ripe bananas until smooth. Add 1/2 cup (115g) melted butter, 1 cup (200g) granulated sugar, and 2 large eggs. Stir until well combined.
Combine dry ingredients: In a separate bowl, sift together 1 1/2 cups (190g) all-purpose flour, 1/2 tsp baking soda, 1 tsp baking powder, and a pinch of salt.
Mix wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, alternating with 1/3 cup (80ml) milk. Stir until just combined—don’t overmix!
Fill the liners: Use an ice cream scoop to divide the batter evenly into the liners, filling each about 2/3 full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Decorate: Pipe whipped cream onto each cupcake, drizzle with chocolate syrup, add sprinkles, and top with a cherry.

And voila! Your banana split cupcakes are ready to enjoy.

Cooking Tips & Techniques

Here are some tips to make sure your banana split cupcakes turn out perfect:

Don’t overmix: Overmixing the batter can lead to dense cupcakes. Mix just until the ingredients are combined.
Room temperature ingredients: Use room temperature eggs and butter for a smoother batter.
Cool completely: Make sure the cupcakes are completely cool before adding whipped cream; otherwise, it’ll melt.
Fresh whipped cream: If making whipped cream from scratch, chill your bowl and whisk for better results.
Customize the toppings: Feel free to swap chocolate syrup for caramel or add crushed nuts for extra crunch.

If your cupcakes sink in the middle, it might be due to overmixing or opening the oven door too early. Don’t fret—they’ll still taste amazing!

Variations & Adaptations

Want to switch things up? Here are some fun variations:

Gluten-free: Use a gluten-free flour blend to make this recipe gluten-free.
Vegan: Replace eggs with flax eggs, butter with coconut oil, and milk with almond milk.
Seasonal twist: Add fresh strawberries or pineapple chunks to the batter for a fruity variation.
Chocolate base: Swap half the flour for cocoa powder to create chocolate banana split cupcakes.
Nutty delight: Sprinkle crushed peanuts or walnuts over the whipped cream for extra texture.

I once tried adding a drizzle of caramel syrup along with chocolate syrup—it’s a game-changer!

Serving & Storage Suggestions

These cupcakes are best served chilled with a tall glass of milk or a cup of coffee. Arrange them on a colorful platter with extra sprinkles for a party-ready display!

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. Thaw in the fridge overnight and add whipped cream before serving.

Reheating isn’t necessary since these are served cold, but the flavors actually intensify after a day in the fridge.

Nutritional Information & Benefits

Here’s an estimate for one banana split cupcake:

Calories: ~280
Carbohydrates: ~36g
Protein: ~3g
Fat: ~12g
Fiber: ~2g

Bananas are a great source of potassium and vitamin B6, which are good for heart and brain health. If you opt for homemade whipped cream and dark chocolate syrup, you can even sneak in some antioxidants!

Be mindful of the sugar content if you’re watching your intake, though these are meant to be a sweet treat!

Conclusion

If you’re looking for a dessert that’s fun, flavorful, and easy to make, these banana split cupcakes are it. They bring together the nostalgia of a banana split with the convenience of a cupcake, making them a hit with kids and adults alike. I love how customizable this recipe is—you can tweak the toppings to suit your taste perfectly.

Give this recipe a try and let me know how it turns out! Share your photos and variations in the comments below. And if you loved it, don’t forget to pin this recipe for later or share it with your friends. Happy baking!

FAQs

Can I use frozen bananas?

Yes! Thaw them completely and drain any excess liquid before mashing.

Can I make these cupcakes ahead of time?

Absolutely. Bake the cupcakes and store them un-frosted. Decorate them right before serving for the freshest look.

What’s the best way to pipe whipped cream?

Use a star tip for a professional finish. Chill the whipped cream and piping bag for the best results.

Can I substitute whipped cream with frosting?

Yes, cream cheese frosting works wonderfully as a substitute!

How do I prevent cupcakes from sticking to liners?

Spray the liners lightly with non-stick spray before adding the batter.