what is the best way to store these?
I love this recipe, and my family does as well, that we usually don’t have many leftover. However, if you do have some leftover, the best way to store them is putting them in the fridge.
We recommend placing them in an air tight storage container, and putting them in the fridge.
If you aren’t going to eat them for more than a week, we recommend freezing them. Again the best way to freeze them is placing them in an airtight storage container and putting them in the freezer.
They will last nicely in the freezer for about 2 weeks, and in the fridge, about 3-5 days.
To thaw them, we recommend placing them in the fridge overnight and serving them the next day. We don’t recommend microwaving them, because the frosting will melt.
our secret to piping on frosting:
Frosting can be a little tricky, especially when you are trying to make it look nice.
For this recipe, all we did was put the frosting in a ziplock bag, and pipe it on, by cutting a small hole in the corner.
Before you start piping it on the cupcakes, you could also pipe it onto aluminum foil, for extra practice.
banana cupcake add ins:
These cupcakes is delicious as is. However I like adding a little extra something to the batter. Here are a few add ins we highly recommend:
- M & M’s
- Peanut Butter Chips
- Chocolate Chips
- Walnuts or pecans
- Cream cheese swirls
- Nutella
watch how to make another banana favorite, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
These Nutella Banana Coconut Hot Pockets make the perfect dessert, breakfast, or snack. They are full of flavor and the perfect way to put ripe bananas to use. Watch how to make them, here:
looking for more banana recipes? here are a few of our favorite:
- Banana Chocolate Chip Cookies
- Banana Cream Dessert Salad
- No Bake Banana Cream Pie Cake
- Frozen Chocolate and Peanut Butter Banana Bites
- Chocolate Banana Blender Muffins
Banana Split Cupcakes Recipe
Ingredients
Cupcakes:
- 2½ cups flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 12 Tablespoons butter, room temperature
- 2½ cups sugar
- 6 eggs
- 1 cup plus 2 Tablespoons buttermilk
- 1⅓ cup bananas, mashed
Vanilla Frosting :
- ½ cup solid vegetable shortening
- ½ cup butter
- 4 cups sifted confectioners sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla
Chocolate Ganache
- 8 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 Tablespoon light corn syrup
- Maraschino Cherries , (for garnish)
- sprinkles, (for garnish)
Instructions
Cupcakes
- Preheat the oven to 350° F.
- Line cupcake pans with paper liners.
- In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
- Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed. Mix in 1 the mashed banana until well combined.
- With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.
- Divide the batter between the prepared cupcake liners, filling each about 2/3 to 3/4 full.
- Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.
Frosting:
- When the cupcakes are cooled, prepare the frosting. Cream butter and shortening with electric mixer. Add vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed.
- Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at a medium speed until light and fluffy.
- Put frosting into a piping bag (or a Ziploc bag with a small corner cut off).
- Pipe a swirl of the frosting in a circle on each cupcake, covering most of the top of the cupcake.
Ganache:
- To make the ganache, place the chopped chocolate in a heatproof bowl.
- Bring the cream to a simmer over medium-high heat.
- Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes.
- Whisk together until a thick, smooth ganache forms.
- Blend in the corn syrup.
- Let stand at room temperature at least 10 minutes so the ganache is not hot.
- To finish the cupcakes, pour a spoonful of the ganache over the vanilla frosting of each cupcake. Garnish with sprinkles and maraschino cherries before the glaze sets.Chill the assembled cupcakes until ready to serve.
Nutrition
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Oh my goodness! My mouth is watering. 😉
Very very cute! I love banana split cupcakes! My mouth is watering.
Wow, those are beautiful! They look yummy too!
Where’s the pineapple and strawberry? Just sayin’…
OH MY Yumminess:) These look soo tasty:)
Beautiful! Love the cherry on top. 🙂
Cutest cupcakes EVER! I work for a mobile cupcakery and these lil guys are seriously inspiring. We just might have to adapt this recipe a bit and feature it on our menu soon 🙂
simplenests.blogspot.com
Those look beautiful and delicious!!
These sound super yummy! Homemade anything is just delicious, so banana cupcakes from scratch? Perfect.
and fudge…
Those look yummy! I’m thinking of making them for a special treat for my son after his first day of preschool! About how many bananas did you use to make the 1 1/3 cup?
What a fun idea! He would love them! I used about 3 bananas (but it will vary with the size of your bananas).
I made these cupcakes and they were gorgeous! Check mine out here! http://cannella-vita.blogspot.com/2013/01/banana-split-cupcakes.html#
They were a huge hit at my high school track meet, and everyone couldn’t stop telling me how professional they looked!
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Hi ladies,
I am thinking of making these for my sons birthday.
What tip do you recommend to frost the cupcake with?
Also what can I do ahead of time and it still taste amazing? For example, cupcakes frozen?
Thanks
Angela
The frosting is listed in the ingredients and directions. If you are going to freeze them, just make the cupcakes with frosting and freeze them. Then finish adding the rest of the toppings after thawing them. Be sure to freeze in a good airtight freezer container.
Hi Cyd… thanks for the response back. So neat you ladies do all of this. I was wondering if you know what tip for the icing bag you would use rather than cutting the corner off. I use a Wiltons kit with a lot of tips. Thanks again
We like to use the Wilton tip 2A. Hope this helps! 🙂
Thanks for these answers. When should I take out the cupcakes from the freezer to add the chocolate, sprinkles and cherry? I froze a cupcake with icing before but when I defrosted them; they seemed almost wet/damp. I don’t want that to happen again. What do you suggest?
Also what is heavy cream in Canada? Thanks again
Heavy Cream is located in the dairy/milk section of the grocery store. it’s also called heavy whipping cream here in the United States.
You will want the cupcakes to be thawed to add the chocolate, sprinkles and cherry. If you are nervous about the frosting going weird on you. You could just make the cupcakes and freeze them. Then thaw and do all of the frosting and toppings with no problems.