banana split cupcakes

Although these banana split cupcakes don’t actually have ice cream in them, they are awfully cute and still have the same flavors and ingredients we know and love from traditional banana splits! Banana cake topped with frosting and all of the ice cream sundae fixings, it’s like heaven in cupcake form. 

how to make banana split cupcakes

I really like these cupcakes because not only do they taste great, but they are also really easy to make and put together. We’re just taking a store bought white cake mix and adding mashed bananas to it. For fluffier cupcakes, try adding a bit of baking powder and baking soda to the batter as well!

bananas in cake box mix

Once the cupcakes are baked and cooled, we’re ready to assemble them. Top with a scoop of frosting to make it look like an ice cream scoop. Then drizzle with hot fudge sauce. Make it rain down sprinkles and finish it off with a cherry on top!

how to make cupcakes look like ice cream sundaes

You can store the cupcakes in the fridge until ready to eat! If you want to take these over the edge and really want to incorporate ice cream into it, you can omit the frosting and just top with a scoop of vanilla ice cream. Although, those will need to be eaten right away, which shouldn’t be a problem. Enjoy!  

banana split cupcakes

Banana Split Cupcakes
Serves 24
These cute cupcakes look just like an ice cream sundae with all the flavors of a banana split. They're super easy to make and fun to eat!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 box white cake mix
  2. 3 eggs
  3. 1 cup water
  4. ¼ cup vegetable oil
  5. 4 rip bananas, mashed
  6. 1 teaspoon baking powder
  7. ½ teaspoon baking soda
  8. 2 containers white frosting
  9. ½ cup hot fudge sauce (ice cream topping)
  10. ¼ cup colored sprinkles
  11. maraschino cherries, for topping
Instructions
  1. Preheat oven to 350°F. Line two cupcake tins with liners, set aside.
  2. Combine the cake mix, water, eggs, oil, baking powder, and baking soda in a large bowl and mix until smooth. Fold in the mashed bananas. Scoop into the prepared cupcake tins, filling them about ¾ of the way up. Bake for about 18 to 21 minutes or until golden brown and a toothpick, inserted in the center, comes out clean. Allow to cool down completely.
  3. Using an ice cream scooper, top with a scoop of frosting. Drizzle each with hot fudge sauce (do not warm it). Top with sprinkles and a cherry on each. Eat right away or store in the fridge until ready to eat. Enjoy!
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