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Banana Split Cupcakes
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| Servings | Prep Time |
| 18cupcakes | 10minutes |
| Cook Time |
| 18-22minutes |
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Ingredients
- 1/2cup olive oil
- 1 1/2cups bananasmashed, ripe – about 3 medium bananas
- 2 eggs
- 1tsp vanilla
- 1cup applesauceplain
- 2 1/4cups all purpose gluten free flour mix with xanthan gum
- 1 1/4cups granulated sugar
- 2 1/2tsp baking powder
- 1/2tsp baking soda
- 1/2tsp salt
- 1/2 cup chocolate chipssemi-sweet
- 1recipe marshmallow buttercreamsee link above
- maraschino cherriesif desired for topping
- chopped nutsif desired for topping
Instructions
- In a large bowl or a stand mixer, add all the ingredients, except for the chocolate chips.
- With mixer on low, slowly blend until dry ingredients are just incorporated.
- Once dry ingredients are incorporated, turn mixer to medium and blend until all ingredients are mixed well.
- Fill cupcake liners 3/4 way full. Top with chocolate chips.
- Bake at 375° until a golden brown and a tester inserted into the middle comes out clean about 18 – 22 minutes.
- Remove cupcakes from pan and set on cooling rack to cool completely.
- While cupcakes are cooling, make marshmallow buttercream frosting.
- Once they are cooled, frost the cupcakes, topping each with a maraschino cherry and a sprinkling of chopped nuts.
Recipe Notes
For 9×13 pan:
Pour batter into a 9×13 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.
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