& Save

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.

I'm not interested
Hide picture