Wednesday, September 4, 2013

Banana Split Cupcakes

Can you believe I have NEVER, in my life, ordered a "Banana Split"?  Seriously!  Never. 

As a kid, we all got the same thing, a small cone.  Money was tight, and we would fight over any discrepancy so, my dad went ordered us small cones, across the board!  There is a story in my family from before I was born.  Apparently my dad and mom got all the kids an ice cream cone, which happened back then, about one time a summer.  Remember I am the youngest, (aka Perfect 10) of 10 kids!   When the kids in the back seat started arguing about someone having a taller cone, my dad pulled over, grabbed every single ice cream cone, INCLUDING my moms and threw them all out the window.  Not a word was spoken, which for my dad, is worse than ANYTHING.   My mom is still ticked off to this day!! HAHA!  He wouldn't tolerate greediness of any kind, at any age, especially when ice cream was such a rare treat.  Anyway, so even when I was little, it was sort of the same, but by the time I came along I probably got to pick my own flavor!  Secondly, I don't like fruit.  I just couldn't imagine the ruination of perfectly good ice cream and hot fudge sauce, with all that.......FRUIT! 

These cupcakes however, perfection.  A little bit of a dense-ish banana cupcake, pineapple frosting, sprinkles, chocolate and a cherry.  I mean, get outta here.  The pineapple flavor is very subtle.  You can choose to add some crushed pineapple that is VERY well drained or just use the juice. (hubs wants actual pineapple added next time) No matter what, these look like you labored hours in the kitchen and the reality is, they are so quick and easy.  This recipe makes 12 cupcakes and the frosting will perfectly frost all 12!  It is cupcake season, birthdays, school treats, school bake sales, parties, you name it.  These will be a hit no matter WHO you serve them too!

Here we go! Cake recipe first!

Banana Cupcakes
1/2 cup butter
1 cup sugar
1 cup mashed bananas
1 egg
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
1 tsp vanilla

Preheat oven to 350 degrees F.  Mix all ingredients together in a bowl.  Fill 12 liners in a cupcake pan with the mixture.  Bake 13-15 minutes, remove from oven and let cool in the pan.

NOTE: This is a dense cake, amazingly flavorful but a bit dense.  If you want a fluffier cupcake, use a cake mix and banana extract.  I would personally, go with my version :)

Pineapple Frosting
1/2 cup softened butter
3 tbsp. pineapple juice
2 cups powdered sugar
1/4 cup marshmallow fluff
(optional) 1/3 cup crushed pineapple

Mix all ingredients.  I piped mine on but feel free to use a knife or however you frost cupcakes!

Maraschino Cherries (blotted off on paper towels so the juice doesn't run)
Sprinkles of your choice
1/2 cup chocolate chips or melts (melted)

When the cupcakes cool, then frost.  Add sprinkles while icing is still fresh and make sure to top with a cherry at this time!  Let sit in the fridge or on the counter for 1 hour then drizzle with chocolate! 


Your "no fruit in my splits please" Chefwannabe


  1. These were the best cupcakes that I have ever had!!! All of you need to try these little bites of heaven!

  2. These cupcakes were AMAZING!! Everyone should give these a try. They are Soooooo tasty. My co-workers loved them!

  3. I woudl love to try the Braised Chicken Thighs with Basil! Looks yummy!

    amy [at] utry [dot] it