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Banana Split Cupcakes

  • Author: Elise
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x
  • Category: Banana, Cupcakes, Ganache, Chocolate
  • Method: Bake
  • Cuisine: American


These Banana Split Cupcakes have a moist and sweet banana cupcake base with a classic American buttercream, fudge topping, and your favorite sundae toppings! They are an awesome twist on the classic banana split, are so super cute, and are easy and fun to decorate!



For the Banana Cupcakes

  • 1 1/2 cups (210g) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (158g) granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup (50g) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/3 cup (95g) mashed bananas
  • 1 cup (240g) buttermilk, room temperature

For the Buttercream

  • 1 cup (220g) unsalted butter
  • 2 1/2 cups (300g) powdered sugar
  • 2 tablespoons (30g) heavy whipping cream

For the Ganache and Decoration

  • 2/3 cup (132g) semi sweet chocolate chips
  • 1/3 cup (80g) heavy whipping cream
  • for topping: sprinkles, nuts, and maraschino cherries as desired


For the Banana Cupcakes

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tin with liners.
  2. In a medium bowl, whisk all purpose flour, baking powder, baking soda, and salt together.
  3. In a large bowl, whisk granulated sugar, a room temperature egg, vegetable oil, vanilla extract, mashed bananas, and room temperature buttermilk together until smooth.
  4. Add the dry ingredients into the large bowl of wet ingredients. Use a whisk to combine the ingredients together only until you see the flour pieces disappear into the batter. Do not whisk past this point to avoid dense cupcakes.
  5. Divide the batter evenly between the liners, adding between 1/4-1/3 cup of batter to each liner. The batter should fill the liners about 3/4 full.
  6. Bake the cupcakes for 18-22 minutes or until the tops are domed, slightly soft in the center, and spring back when poked in the center. A toothpick inserted into the center of the cupcakes should come out with a few moist crumbs on it. Allow the cupcakes to cool before decorating.

For the Buttercream

  1. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth. This should be about 2 minutes of mixing.
  2. Add heavy whipping cream to the frosting and beat on high speed for about 5 minutes. This will create air in the frosting, resulting in a smooth, bright, white, and fluffy frosting. Transfer the frosting to a piping bag or zippable plastic bag with the corner snipped off for greater control if desired.
  3. Frost the cooled cupcakes as desired.

For the Ganache and Decoration

  1. Pour your chocolate chips into a glass bowl.
  2. In a small saucepan, heat heavy cream over medium heat until the mixture just starts to bubble in the center.
  3. Pour the heavy cream on top of the chocolate chips. Immediately, use a spoon to push the chocolate chips below the heavy cream to ensure all parts of the chocolate are touched by the hot cream.
  4. Allow the chocolate chips and hot cream to sit for about 2 minutes.
  5. Using a spoon, start mixing by making small circles in the center of the bowl. Continue making a swirl motion and slowly begin working outside the center of the bowl as the mixture combines.
  6. Do not let the ganache sit for longer than 10 minutes, as it will firm up and be difficult to top the cupcakes with.
  7. Use a spoon to place a dollop of ganache in the center of each cupcake. Use the spoon to carefully help spread the ganache to create a dripping effect.
  8. Immediately after topping a cupcake with ganache, decorate with nuts, sprinkles, and cherries as desired.


Measuring Flour: Measure flour properly by using a kitchen scale or a spoon to transfer the flour from your container to your measuring cup before using a knife to sweep across the top to level it.

Ripe Bananas: Make sure to use ripe bananas in this recipe for the best flavor, sweetness, and texture. The banana should have lots of brown spots.

Decorating: When decorating, top one cupcake with ganache and toppings before moving onto the next cupcake to ensure the toppings stick to the ganache before it firms up.

Keywords: Banana Cupcakes, Banana Split Cupcakes, Ganache Cupcakes, Chocolate Ganache