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Banana Split Cupcakes

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So I’ve had a total craving for a banana split this week. Fresh bananas…warm chocolate…that perfect cherry on top… But alas, the only problem was that final ingredient.  Ice cream. In a city where snow and ice have decided to fall once again, and I’m left shivering in my (cute black) boots, anything else having to do with “ice” just doesn’t sound that appealing.

Thus, decided to get creative and turn the split into a cupcake. And voila! :)

Total, charming, delicious success. Rich chocolate-banana cupcakes, classic cream cheese frosting, drizzled with hot fudge, and of course…a cherry on top.

I heart. :)

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Banana Split Cupcakes

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  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 20 cupcakes 1x


Love cupcakes? Get creative with this delicious Banana Split Cupcakes recipe! Fresh bananas…warm chocolate…that perfect cherry on top… a real treat!



Chocolate-Banana Cupcakes Ingredients:

  • 2 cups granulated white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 medium sized bananas)
  • 1 cup warm water
  • 1/2 cup milk
  • 1/2 cup canola oil
  • 1 1/2 teaspoons pure vanilla extract

Cream Cheese Frosting Ingredients:

  • 8 ounces cream cheese, at room temperature
  • 4 Tbsp. butter, at room temperature
  • 4 cups powdered sugar
  • 1 tsp. vanilla extract

Optional toppings:

  • hot fudge sauce
  • maraschino cherries
  • sliced bananas
  • sprinkles


  1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 20 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
  2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, filling almost full, and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  4. (**Don’t be alarmed – the batter is pretty thin, but it turns out well!)
  5. Remove from oven and let cool on a wire rack.

To Make Frosting:

  1. In a medium bowl, blend together cream cheese, butter, and vanilla. Gradually add powdered sugar, mixing well until it’s all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.


Recipe adapted from Joy of Baking

Ali’s Tip:

You can drizzle the fudge sauce however you’d like! I ended up microwaving mine to soften it, and then poured some into a ziplock bag and used scissors to snip off a tiny corner. Then just used that to pipe it onto the cupcakes. You could also use a pastry bag and small tip.

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23 comments on “Banana Split Cupcakes”

  1. Banana split! awesome. I love it. They look so good and I love the presentation! So fun and kid friendly.

  2. Mmm yum, love that first picture!

  3. I’m allergic to dairy but I loved banana splits (when I could have them) so this looks like an awesome substitutions. Delish.

  4. LOVE this idea! I can’t wait to try it!

  5. Cute picture, and great idea!

  6. love these! they look great! i had a friend recently make these but did a banana cupcake rather than chocolate banana!

    • Hey Natalie!

      Ha…I actually went back and forth on that. But since I had a banana muffins recipe already posted, opted for the combo. I love banana anything though!! :)


  7. these are SO super cute!!! great idea!!

  8. I’m so glad to see someone like the chocolate + banana combination. When I chose a recipe similar to this for Tuesdays With Dorie, I thought I was going to cause a riot..haha.

    • Hey Steph!

      That’s such a funny coincidence — I was just finishing up photographing them when I logged on to Foodgawker, and saw chocolate-banana galore! :) Must be a good week for the combo — love it! :)

      Love your blog as well!


  9. What a great idea! I’m totally going to make this, though it’s hot enough to live in a bucket of ice cream here.

    P.S – a question… how do you get that seamless yellow background.. could you please explain it to me? Would LOVE to know!

    • Hi Avanika! Ah…warm weather sounds heavenly to me right now. :)

      Ha…no brilliant trick to the yellow background. It’s actually just a piece of 12×12 yellow scrapbook paper. I don’t really have the budget for much equipment — my backgrounds are either paper, a piece of fabric (often a quilting square), or just a yard of whatever, or a cutting board. :) So far has seemed to work ok! And then (I imagine you know this), but I almost always prop up a piece of white foam-core next to the food I’m shooting (on the other side of the window) to reflect the light so that you don’t get huge shadows.

      Good luck!!

  10. What a creative idea – That’s usin’ your noggin, girl! I’ll have to give these a try sometime, but I may just stick a caramel in the batter first to give it that extra ooey-gooey-ness. Thanks for sharing!

  11. Hi!
    I just wanted to let you know I baked these cupcakes today, and they were quite a riot!! I made them for my good friend’s bday and he loved it and couldn’t stop eating them. Thanks for sharing your recipe, I’m for sure gonna bake these again =)

  12. I made this for my friends at school and they swear it’s the best cupcake they’ve ever had! Thanks! :)

  13. Hi, i’m a french student.
    I love cupcakes, and your banana split cupcakes is so beautiful !

  14. I just made these and they were awesome. I only had two issues. one my bananas were not quite ripe enough so you can barely taste the banana. Next time I’ll wait until the bananas are more ripe. The second was the icing, I made it exactly how the recipe stated and the icing was very thin. When I piped it on the cupcake it just liquifies and didn’t hold the shape of the tip used. So I put it in the refrigerator and let it harden a little bit and it still did not hold its shape. Am I doing something wrong?