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banana split cupcakes in ice cream dish decorated like a sundae with a banana

Banana Split Cupcakes

Cake recipe from Inside BruCrew Life
Author Dorothy Kern


For the Cake:

  • 1 yellow cake mix
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 cup brown bananas , smashed
  • 1/4 teaspoon baking soda

For the Frosting:

  • 4 sticks butter , softened
  • 8 cups powdered sugar
  • 2 tablespoons vanilla extract
  • 1-3 tablespoons heavy cream , if needed for consistency

To make the sundaes:

  • 1/2 jar of Strawberry and/or Pineapple Ice Cream Topping (like Smucker’s)
  • 6-8 ounces (about half a package) chocolate candy melts (Wilton, Candiquik or other almond bark)
  • 24 red peanut M&Ms
  • Sprinkles


Make the Cake:

  • Preheat oven to 350°. Line cupcake tins with liners (about 24).
  • Mix cake mix, water, oil, eggs, and baking soda in a large bowl on low for 1 minute. Increase speed to medium and beat for 2 minutes. Reduce mixer back to low (or “stir” for a stand mixer) and mix in bananas.
  • Fill prepared liners 2/3 full.
  • Bake for about 15-20 minutes until a toothpick comes out clean. Cool completely before frosting.

Make the Frosting:

  • Beat butter until fluffy. Slowly beat in powdered sugar, 1 cup at a time, mixing until frosting has formed. Mix in vanilla. If needed for consistency, add heavy cream, 1 tablespoon at a time.

Assemble cupcakes:

  • Cut a small amount out of the center of each cupcake. Add a teaspoon of strawberry (or pineapple) ice cream topping to the hole in each cupcake.
  • Use an ice cream scoop to place a large scoop of icing on the cupcake (to resemble a scoop of ice cream).
  • Melt candy melts in the microwave, according to package directions. Spoon about a tablespoon over the top of the frosting on each cupcake, to resemble hot fudge. Sprinkle immediately with sprinkles and top with a red peanut M&M to resemble a cherry.