Banana Split Cupcakes

Yield: 12 cupcakes

Prep Time: 45 minutes

Cook: 1 hour

Banana Split Cupcakes are the perfect summer treat that tastes like the classic ice cream dessert but doesn’t melt.

Tessa's Recipe Rundown...

Taste: Like a banana split but in the form of cake.  So delicious!
Texture: Light and fluffy banana cake with creamy frosting and silky smooth ganache.
Ease: Fairly easy.
Appearance: Super cute and drool worthy
Pros: Yummy, gorgeous, perfect a summer party, doesn’t melt like a real banana split…
Cons: zip.
Would I make this again? YES!!!

Banana cupcakes with vanilla buttercream frosting, chocolate ganache, sprinkles, whipped cream, and a cherry on top.

Please welcome back Melanie from Garnish and Glaze as she shares this adorable Banana Split Cupcakes recipe! Be sure to visit her mouthwatering blog!

If you don’t already know, I’m a big lover of ice cream.  I eat it almost everyday… year round!  In the summer, especially if outside, ice cream can melt pretty fast so serving it at a party or barbecue requires lots of freezer space and preparation during the festivities.  With these cupcakes you can still enjoy the flavors of the classic banana split but make it ahead of time, all cute and ready to serve to your guests.
Banana cupcakes with vanilla buttercream frosting, chocolate ganache, sprinkles, whipped cream, and a cherry on top.

So these festive cupcakes are banana flavored cake topped with a sweet and creamy vanilla buttercream frosting like ice cream.  Instead of hot fudge I used chocolate ganache and then added sprinkles (which my daughter gladly helped clean eat up).  I of course had to add a bit of whipped cream on top and used homemade because is there anything better?!?!!  But you can use the kind that comes in a can… if you must.  And then don’t forget that lovely little cherry on top!Banana cupcakes with vanilla buttercream frosting, chocolate ganache, sprinkles, whipped cream, and a cherry on top.

Another great thing about these cupcakes is that you don’t have to dirty any plate ware or utensils like you would if you served ice cream.  I’m all for easy clean up.  Aren’t you?Banana cupcakes with vanilla buttercream frosting, chocolate ganache, sprinkles, whipped cream, and a cherry on top.

I hope you enjoy these cupcakes as much as my family did.  I made these for my daughter’s birthday and she LOVED them… especially all the frosting, chocolate, and whipped cream on top.  It was pretty funny to see her eat it because the whipped cream kept going up her nose with each bite.Banana cupcakes with vanilla buttercream frosting, chocolate ganache, sprinkles, whipped cream, and a cherry on top.

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Banana Split Cupcakes

Yields 12 cupcakes
Prep Time 45 minutes Cook Time 1 hour Total Time 1 hr 45 mins


    For the Cupcakes

    • 1 1/3 cup all-purpose flour
    • 2 1/2 tablespoon cornstarch
    • 1 1/4 teaspoon baking powder
    • 3/4 teaspoon baking soda
    • 1/8 teaspoon salt
    • 5 tablespoons butter, softened
    • 3/4 cup sugar
    • 2/3 cup mashed banana
    • 1/3 cup buttermilk
    • 2 eggs

    For the Frosting

    • 1 cup butter
    • 1 1/2 teaspoon vanilla
    • 3 cups powdered sugar
    • 2-3 tablespoons cream or milk

    For the ganache

    • 1/2 cup whipping cream
    • 2/3 cup chocolate chips

    For the Toppings

    • Sprinkles
    • Whipped cream
    • 12 Maraschino cherries


    1. For the Cupcakes:

      Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcakes liners.
      In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Set aside.
      Use can electric mixer to beat butter and sugar together until light and fluffy. Mix in the the banana, buttermilk, and eggs until combined. Add in the dry ingredients a little at a time while mixing, until combined. Divide batter among the liners (an ice cream scoop works perfect for this!) and bake for 15-18 minutes or until toothpick comes out clean.
      Remove cupcakes from tin and allow to cool on a rack.

      For the Frosting:

      With an electric mixer, beat butter, sugar, and vanilla together until smooth. Add cream until you get desired consistency. Place in a piping back that is fitted with a large round tip and then pipe onto cooled cupcakes.

      For the ganache:

      Place chocolate chips in a bowl and set aside. Place whipping cream in another dish and microwave until hot (about 45 seconds). Pour hot whipping cream over the chocolate chips and let it sit for 2 minutes and then stir together until completely melted and combined. Allow the ganache for cool down for a few minutes before spooning on too of the frosting.

      For the Toppings:

      Add sprinkles on top of the ganache. Pipe a little whipped cream on and then top with a cherry. Serve. (Cupcakes can be made ahead of time but wait to add the whipped cream and cherry until shortly before serving OR you can just keep the cupcakes in the fridge all ready to go.)


    If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

    About Melanie...

    Hi! I'm Melanie, from Garnish and Glaze, momma of one (almost two). I love making delicious food and sharing it with others. Moderation is what I live by so you'll find both healthy and indulgent recipes on my blog (nutrition facts included for all!).

    Find Melanie on  

    7 Responses to “Banana Split Cupcakes”

    1. #
      Jenna — June 12, 2015 at 4:59 am

      These have to be the cutest cupcakes ever!! Adorable and I bet they taste delicious too!

    2. #
      Melanie @ Carmel Moments — June 12, 2015 at 5:17 am

      What a fun idea! They’re so perfect for summer.

    3. #
      Annalise @ Completely Delicious — June 12, 2015 at 7:06 am

      These are so fun!

    4. #
      Ladee Bakes — June 15, 2015 at 8:46 am

      I have to say that these are some of the best tasting cupcakes. I followed the recipe as directed, and they came out great. The aroma when I took the cupcakes out of the oven was heavenly. Next time, I will be sure and double this recipe, thanks again!

    5. #
      Maureen — June 16, 2015 at 5:20 pm

      What a great idea! Banana split and cupcake together? I like it! I love the idea that there will be no more melting but it still has that ice cream flavor. Yummy!

    6. #
      Holly — February 8, 2016 at 3:30 pm

      Hi Tessa! I’m baking these yummy looking cupcakes for Valentine’s and was wondering if you know whether Melanie uses salted or unsalted butter in the frosting for this recipe? Buttercream is made with unsalted, but since it’s not specified here l thought l should ask and not assume. Thank for sharing! These cupcakes are so cute!

    7. #
      Gracie — April 3, 2016 at 12:41 pm

      Any adjustments for high altitude baking? And what can you sub in for cornstarch?

    Leave a Comment

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