Banana split cupcakes recipe

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serves: 8 - 10
Skill: easy
Cost: cheap
Prep: 45 min
Cooking: 15 min

Nutrition per portion

Calories 234 kCal 12%
Fat 3g 4%
  -  Saturates 1.5g 8%
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  • Fruity banana split cupcakes are a playful bake that brings a family favourite dessert into cupcake form. 

    With plenty of bananas, strawberries, and cherries, these banana split cupcakes are fresh and light, especially with low-calorie chocolate. Not only are they delicious, but they’re also super pretty, so you can easily bake them for a friend’s birthday or for a celebration.


    • 2 large eggs
    • 2 very ripe bananas
    • 1½tsp vanilla extract
    • 100g plain flour
    • 125g wholemeal flour
    • ¾tsp baking powder
    • 125g unsalted butter, softened
    • 65g light muscovado sugar
    • 1tsp bicarb of soda mixed with 4tbsp boiled milk
    • 150g strawberries, sliced
    • 150ml whipping cream
    • 1tbsp low-calorie chocolate sauce (we used choc shot)
    • 2tsp chopped hazelnuts
    • 12 cocktail or fresh cherries


    • Preheat oven to 180C, gas 4. Blend eggs, banana and vanilla extract until smooth. Sift the flours and baking powder in another bowl.

    • Mix the butter and sugar until light and creamy. Beat in the egg mixture, then mix in the bicarb. Fold in the flours and divide between 1×12-hole cupcake tin lined with cupcake cases. Bake for 15 mins, then leave to cool.

    • Trim the tops off the cakes if they’re overly risen. Divide the strawberry slices between them.

    • Whisk the cream untilit holds its shape, spoon into a piping bag fitted with a star nozzle and pipe little swirls onto each cupcake. Drizzle over a little of the chocolate sauce, sprinkle over the nuts, then top each cake with a cherry to finish.

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