Banana Split Cupcakes

I never really stop thinking about recipes. For reasons that I don’t entirely understand, so many of my memories are associated with food. Partly for that reason, and the fact that both my mom and I love to bake, whenever we talk on the phone, we almost always talk about recipes. This Banana Split Cupcakes recipe is no different.

We were talking about another cake that I remember my mom baking. I couldn’t remember the recipe, but I knew it was simple to make and so delicious. More on that cake, later.

Mom pulled out her recipe box and took out the recipe for these banana split cupcakes. Strangely, I did not remember it at all, but it was a cake recipe that I created a long time ago that she had kept all these years, tucked into her recipe box.

Originally this was a cake recipe and it makes a perfect 9 x 13 pan. After I baked it, I thought it would be perfect for cupcakes.  Once I remade it, I knew why Mom had kept this recipe for all those years. It is delicious.

A true test of a new recipe is always how fast it disappears. I left the covered, unfrosted cake on the countertop and let my family know that they could taste it.

It didn’t last very long.

Feel free to make it as cupcakes or a cake, whichever way is better for you. See the the notes section for how to bake this recipe in a 9×13 cake pan.

Once baked, frost your cupcakes with our Marshmallow Buttercream Frosting and top with a maraschino cherry and chopped nuts.

These cupcakes are perfect for a birthday party, celebration or anytime you want to have a little fun.

Print Recipe
Banana Split Cupcakes
banana cupcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 18-22 minutes
Servings
cupcakes
Ingredients
Prep Time 10 minutes
Cook Time 18-22 minutes
Servings
cupcakes
Ingredients
banana cupcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl or a stand mixer, add all the ingredients, except for the chocolate chips.
  2. With mixer on low, slowly blend until dry ingredients are just incorporated.
  3. Once dry ingredients are incorporated, turn mixer to medium and blend until all ingredients are mixed well.
  4. Fill cupcake liners 3/4 way full. Top with chocolate chips.
  5. Bake at 375° until a golden brown and a tester inserted into the middle comes out clean about 18 - 22 minutes.
  6. Remove cupcakes from pan and set on cooling rack to cool completely.
  7. While cupcakes are cooling, make marshmallow buttercream frosting.
  8. Once they are cooled, frost the cupcakes, topping each with a maraschino cherry and a sprinkling of chopped nuts.
Recipe Notes

For 9x13 pan:

Pour batter into a 9x13 pan that has been sprayed with cooking spray. Top with chocolate chips. Bake at 375° until golden brown and a tester inserted into the middle comes out clean, about 28-35 minutes.

 

Share this Recipe
No Comments Yet

Leave a Reply

Your email address will not be published.

VERIFIED Seal
DISCLAIMER
The information contained in our web sites and mobile applications is not intended to prevent, diagnose, treat or cure any illness or disease. You should consult a qualified health professional regarding your health conditions. We are not responsible for any decision you make or any consequences that result based on the information you obtain from us.
COPYRIGHT
Photographs, images and logos, Copyright © 2025, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake Bluff , Illinois, 60044