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Banana Split Cupcakes

By Paula Deen


Difficulty: Easy

Prep time: 25 minutes

Cook time: 25 minutes

Servings: 18



  • 1/2 cup room temperature unsalted butter
  • 1 1/4 cup divided sugar
  • 2 large eggs
  • 1/2 cup strawberry yogurt
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 1 cup mashed about 2 bananas, plus 1/2 cup thinly sliced bananas
  • 1/2 cup macerated strawberries
  • 1/2 cup loosely chopped dried pineapple pieces
  • 1/2 cup chocolate chips
  • 1 cup loosely chopped, divided walnuts
  • 1 cup heavy whipping cream
  • 1 over-ripe mashed* banana
  • to taste chocolate syrup
  • 18 pitted cherries


For the Cupcakes:

Preheat oven to 350º.

Cream butter and 1 cup sugar in a large bowl.

Mix in eggs, yogurt, flour and baking soda.

Stir in 1 cup mashed bananas, strawberries, pineapple, chocolate chips and 1/2 cup walnuts.

Fill cupcake liners 3/4 full.

Bake for 25 minutes or until the tops bounce back when lightly touched.

For the Banana Whipped Cream Frosting:

Whip heavy whipping cream and 1/4 cup sugar until light and fluffy.

Mix in ripe banana until just combined.

Frost cupcakes.

Drizzle with chocolate syrup.

Top with walnuts, banana slices and a cherry.

*A non-ripened banana can be used by microwaving it for 45 seconds (or until it is soft but not liquid), then letting it return to room temperature.

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