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Banana Split Cupcakes

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Banana Split Cupcakes! Doesn’t this gorgeous banana milkshake flavoured cupcake look like something that belongs in a 50’s diner? Vanilla cupcakes with banana, buttercream frosting, sauce, cherries and chopped peanuts

Banana Split Cupcakes

Banana Split Cupcakes

Banana Split Cupcakes

Banana split cupcakes. Vanilla cupcakes with banana, buttercream frosting, sauce, cherries and chopped peanuts

Serves 20

5 from 1 vote
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Prep: 45 minutes
Cook: 45 minutes
Total: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Calories: 231kcal



  • 3 1/2 cups / 430 g all-purpose flour
  • 1 1/4 cups / 265 g caster sugar, superfine
  • 3 tsp / 3 tsp baking powder
  • 1/2 tsp / 1/2 tsp fine salt
  • 1/2 cup / 125 g unsalted butter, softened
  • 2 large / 2 large eggs
  • 1 1/2 cups / 375 ml whole milk, full-cream
  • 1/2 cup / 125 ml vegetable oil
  • 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
  • 1 tsp / 1 tsp vanilla extract, vanilla bean paste
  • 2-3 drops / 2-3 drops yellow food gel/dye
  • 2 / 2 ripe ripe bananas, mashed
  • 1 cup / 250 ml chocolate sauce
  • Crushed peanuts to sprinkle
  • 20 / 20 maraschino cherries


  • 1 batch / 1 batch Fluffy Vanilla Buttercream Frosting



  • Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, yellow food dye, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add mashed banana, and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • To finish off the cupcakes core the centre and fill with chocolate sauce. Fit the end of your piping tip with a 1M tip and frost the cupcakes in a swirl motion as demonstrated in the video. Drizzle chocolate sauce over the top. Drizzle from the top centre and let it make its own way down. Sprinkle with crushed peanuts and pop a cherry on top.


Cupcakes can be stored in an airtight container for up to three days


Serving: 20g
Calories : 231kcal
Carbonhydrates: 26g
Protein: 4g
Fat: 12g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 33mg
Sodium: 183mg
Potassium : 83mg
Fiber: 1g
Sugar : 7g
Vitamin A: 198IU
Vitamin C: 0.1mg
Calcium: 78mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!


Jessica July 8, 2022 - 10:39 am

Hey! Can these be turned into a layered cake?

Nick Makrides July 11, 2022 - 1:51 am

Yep! N x

5 from 1 vote (1 rating without comment)

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