Whenever my mom and I talk on the phone, we always seem to end up talking about recipes. Partly because I never really stop thinking about recipes and partly because both my mom and I love to bake. For reasons that I will never entirely understand, so many of my family memories are connected to memories of food. These Banana Split Cupcakes are no different.
I was trying to remember a recipe that I remember my mom baking. I knew it was simple to make and really delicious. Mom thought it was one recipe, but I knew what I was looking for wasn’t a layer cake. More on that layer cake, later.
So Mom pulled out her recipe box and and found the recipe for the banana cake for these banana split cupcakes. Strangely, I did not remember it at all, but it was a recipe that I had created a long time ago that she had kept all these years, tucked into her recipe box.
Aren’t Moms the best?
Originally this was a cake recipe and it does make a perfect 9 x 13 pan. After I baked it, I thought it would be perfect for cupcakes. I knew why Mom had kept this recipe for all those years once I remade it. It is delicious.
A true test of a new recipe is always how fast it disappears. I left the plain cake on the counter covered with a towel and let my family know that they could taste it.
It didn’t last very long.
Feel free to make it as cupcakes or a cake, whichever way is better for you. See the the notes section for how to bake this recipe in a 9×13 cake pan.
Once baked, frost your cupcakes with our Marshmallow Buttercream Frosting and top with a maraschino cherry and chopped nuts.
These cupcakes are perfect for a birthday party, celebration or anytime you just want to have a little fun with your food.
For more delicious organic recipes, please visit our recipe page. And if you are curious to see what my mom’s banana cake recipe looks like, you can find it here. It is one amazing cake.
| Prep Time | 10 minutes |
| Cook Time | 18-22 minutes |
| Servings |
cupcakes
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- 1/2 cup Organic olive oil
- 1 1/2 cups Organic bananas mashed, ripe - about 3 medium bananas
- 2 Organic eggs
- 1 tsp Organic vanilla extract
- 1 cup Organic applesauce plain
- 2 1/4 cups Organic all-purpose flour may substitute organic all purpose gluten free flour mix with xanthan gum
- 1 1/4 cups Organic granulated sugar
- 2 1/2 tsp Organic baking powder
- 1/2 tsp Organic baking soda
- 1/2 tsp Organic salt
- 1/2 cup Organic chocolate chips semi-sweet
- 1 recipe Organic marshmallow buttercream see link above
- Organic maraschino cherries if desired for topping
- Organic chopped nuts if desired for topping
Ingredients
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- In a large bowl or a stand mixer, add all the ingredients, except for the chocolate chips.
- With mixer on low, slowly blend until dry ingredients are just incorporated.
- Once dry ingredients are incorporated, turn mixer to medium and blend until all ingredients are mixed well.
- Fill cupcake liners 3/4 way full. Top with chocolate chips.
- Bake at 375° until a golden brown and a tester inserted into the middle comes out clean about 18 - 22 minutes.
- Remove cupcakes from pan and set on cooling rack to cool completely.
- While cupcakes are cooling, make marshmallow buttercream frosting.
- Once they are cooled, frost the cupcakes, topping each with a maraschino cherry and a sprinkling of chopped nuts.
For 9x13 pan:
Pour batter into a 9x13 pan that has been sprayed with cooking spray. Top with chocolate chips. Bake at 375° until golden brown and a tester inserted into the middle comes out clean, about 28-35 minutes.
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