Banana Split Cupcakes Recipe 445

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BANANA SPLIT CUPCAKES



Banana Split Cupcakes image

These Banana Split Cupcakes are made with two different cupcake batters, strawberry and chocolate, then filled with a banana flavor pudding. The whole thing is topped with whipped cream and chopped walnuts.

Provided by Trang

Categories     Dessert

Time 57m

Number Of Ingredients 27

1/4 cup freeze dried strawberry powder ((14 g, 1/2 oz))
1 1/2 cup all-purpose flour ((204 g))
2/3 cup granulated sugar ((127 g))
1/4 teaspoon kosher salt ((1 g))
1 teaspoon baking powder ((4 g))
1/4 teaspoon baking soda ((2 g))
1/2 cup pureed strawberry ((113 g, 4 oz))
1/3 cup buttermilk ((77 g, room temperature))
1/4 cup vegetable oil ((50 g))
1 large egg ((room temperature))
1/2 teaspoon pure vanilla extract ((2 g))
1 1/4 cup all-purpose flour ((170 g))
1/2 cup cocoa powder ((54 g, dutch-processed))
1 cup granulated sugar ((180 g))
1/4 teaspoon kosher salt ((1g))
1/2 teaspoon baking powder ((2 g))
1/2 teaspoon baking soda ((4 g))
1 cup buttermilk ((231 g, room temperature))
1/4 cup vegetable oil ((50 g))
1 large egg ((room temperature))
1 teaspoon pure vanilla extract ((4 g))
1 package of Jell-O instant Banana Cream Pudding ((96 g, 3.4 oz))
2 cup whole milk ((490 g))
2 1/2 cup heavy whipping cream ((600 g))
5 tablespoon granulated sugar ((56 g))
2 teaspoon pure vanilla extract ((8 g))
1 cup walnut ((100 g, roughly chopped))

Steps:

  • Preheat oven to 350°F and line two muffin pans with cupcake liners and set aside.

Nutrition Facts : ServingSize 120 g, Calories 313 kcal

BANANA SPLIT CUPCAKES



Banana Split Cupcakes image

Banana Split Cupcakes are the perfect summer treat that tastes like the classic ice cream dessert but doesn't melt.

Provided by Melanie Dueck

Categories     Dessert

Time 1h

Number Of Ingredients 19

1 1/3 cup all-purpose flour
2 1/2 tablespoon cornstarch
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter, softened
3/4 cup sugar
2/3 cup mashed banana
1/3 cup buttermilk
2 eggs
1 cup butter
1 1/2 teaspoon vanilla
3 cups powdered sugar
2-3 tablespoons cream or milk
1/2 cup whipping cream
2/3 cup chocolate chips
Sprinkles
Whipped cream
12 Maraschino cherries

Steps:

  • Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcakes liners.
  • In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  • Use can electric mixer to beat butter and sugar together until light and fluffy. Mix in the the banana, buttermilk, and eggs until combined. Add in the dry ingredients a little at a time while mixing, until combined. Divide batter among the liners (an ice cream scoop works perfect for this!) and bake for 15-18 minutes or until toothpick comes out clean.
  • Remove cupcakes from tin and allow to cool on a rack.
  • With an electric mixer, beat butter, sugar, and vanilla together until smooth. Add cream until you get desired consistency. Place in a piping back that is fitted with a large round tip and then pipe onto cooled cupcakes.
  • Place chocolate chips in a bowl and set aside. Place whipping cream in another dish and microwave until hot (about 45 seconds). Pour hot whipping cream over the chocolate chips and let it sit for 2 minutes and then stir together until completely melted and combined. Allow the ganache for cool down for a few minutes before spooning on too of the frosting.
  • Add sprinkles on top of the ganache. Pipe a little whipped cream on and then top with a cherry. Serve. (Cupcakes can be made ahead of time but wait to add the whipped cream and cherry until shortly before serving OR you can just keep the cupcakes in the fridge all ready to go.)

THE ULTIMATE BANANA SPLIT CAKE



The Ultimate Banana Split Cake image

Once the weather heats up, the first thing I crave is a homemade banana split: ice cream, strawberry topping and whipped cream, surrounded by bananas covered in hot fudge. A classic for sure. Turning that classic summertime dessert into a cake was a brilliant suggestion from a good friend who shares the same passion for those amazing flavors as I do! Once the cake is fully assembled, it should be eaten right away. Leftovers are not an issue, as it is so good people always want more.

Provided by Amanda Rettke

Categories     dessert

Time 9h25m

Yield 12 servings

Number Of Ingredients 20

1 banana
1/2 cup chopped semisweet chocolate
1 tablespoon shortening
Butter, for the pan
1 3/4 cups all-purpose flour, plus more for the pan
2 cups granulated sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup boiling water
1 cup (1/2 pint) heavy or whipping cream
2 teaspoons pure vanilla paste or extract
2 tablespoons confectioners' sugar
Canned strawberry pie filling, for layering
Rainbow sprinkles, for topping

Steps:

  • For the frozen banana bites: Peel and slice the banana into 1-inch pieces. Heat up the chocolate and shortening for 30 seconds in the microwave in a bowl. Remove and stir. If any lumps remain, heat in 10-second increments until fully melted.
  • Place the banana pieces on a cookie sheet lined with parchment paper. Using two forks, place a banana piece on one fork and dip it into the chocolate. Make sure the banana piece is covered completely. Remove the banana piece from the chocolate and, using the other fork, gently move the banana piece onto the cookie sheet. When completed, place the chocolate-covered banana pieces in the freezer for at least 1 hour, preferably overnight.
  • For the chocolate cake: Preheat the oven to 350 degrees F. Prepare a 9-by-13-inch cake pan by rubbing with butter, sprinkling with flour and tapping out the extra.
  • In a large bowl, combine the flour, granulated sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon, then set aside.
  • In a small bowl, combine the eggs, milk, oil and vanilla. Beat well with a hand mixer. Slowly add the boiling water and mix. Add the wet ingredients to the flour mixture, and fold and stir until smooth. Pour the batter into the prepared pan.
  • Bake until a cake tester inserted in the center of the cake comes out clean, 20 to 25 minutes. Remove the cake from the pan and cool on a rack.
  • For the whipped cream: Beat the cream and vanilla in a chilled nonreactive bowl with a whisk or an electric mixer just until the mixture holds a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the confectioners' sugar over the cream and continue to beat just until it holds a soft peak. Take care not to overbeat the cream or it will be curdy. Refrigerate, covered, for up to 4 hours.
  • To assemble: When the cake is cool, cut in half with a long serrated knife. Place one half of the chocolate cake on a serving platter or cake stand. Cover the cake with strawberry pie filling (about 1 cup; you will have some left over, which can be refrigerated). Set the other half of the cake on top. Try to match up the ends that have been cut when stacking.
  • With a pastry bag fitted with a large open star decorating tip, pipe whipped cream mounds on top of the cake. Add sprinkles. Cut the frozen banana bites in half and set on top of the whipped cream. Serve immediately.

BANANA SPLIT CUPCAKES



Banana Split Cupcakes image

A favorite summer treat interpreted in a cupcake! By layering the distinct banana-split flavors (chocolate, strawberry, and vanilla) over the banana cake base, each bite can be a new flavor experience.

Provided by Erin Brocklehurst

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 22

1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup white sugar
¼ cup shortening
2 mashed ripe bananas
¼ cup buttermilk
1 egg
½ teaspoon vanilla extract
1 cup butter, softened
5 cups confectioners' sugar
2 tablespoons milk, or as needed
1 teaspoon vanilla extract
1 tablespoon cocoa
1 tablespoon strawberry jam
¼ cup heavy cream
¼ cup chopped semisweet chocolate
½ teaspoon butter
¼ teaspoon instant coffee granules
12 dried banana chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners.
  • Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl.
  • Cream sugar and shortening together in a large mixing bowl. Add mashed bananas, buttermilk, egg, and vanilla extract. Add flour mixture and stir to combine. Fill muffin cups 2/3 full.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
  • Meanwhile, cream butter in the bowl of a stand mixer. Slowly add confectioners' sugar 1 cup at a time and mix until creamy; the final cup of sugar will not blend smoothly. Add milk until frosting is creamy. Mix in vanilla extract.
  • Reserve 1/4 cup frosting in a separate bowl. Divide remaining frosting into 2 equal portions. Add cocoa to one portion and mix until thoroughly blended. Add jam to the other portion and mix until thoroughly blended.
  • Pour cream into a microwave-safe container and heat in the microwave for 30 seconds. Add chocolate, butter, and instant coffee granules. Stir ganache until smooth and let sit until thickened, 15 to 20 minutes.
  • Pipe a ring of chocolate buttercream frosting around the edge of a cooled cupcake; do not pipe too high. Fill in the center with a dollop of strawberry buttercream frosting. Place a banana chip on top and drizzle with ganache. Repeat with remaining cupcakes.

Nutrition Facts : Calories 563.1 calories, Carbohydrate 86.3 g, Cholesterol 63.8 mg, Fat 24.3 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 13.6 g, Sodium 226.5 mg, Sugar 70.1 g

GINA'S BANANA CUPCAKES



Gina's Banana Cupcakes image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 16

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
2 large ripe bananas, peeled, and mashed
3/4 cup chopped walnuts
4 ounce cream cheese, softened
2 tablespoons butter, softened
2 tablespoons molasses
2 cups confectioners' sugar
2 tablespoons whole milk

Steps:

  • Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
  • Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
  • In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
  • Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.

SOUTHERN STYLE BANANA SPLIT CAKE



Southern Style Banana Split Cake image

This great recipe belonged to my Grandma and requires no cooking.

Provided by Tammy Livingston

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 10

2 cups graham cracker crumbs
¾ cup white sugar
¼ pound butter, melted
2 (8 ounce) packages cream cheese
1 ½ cups confectioners' sugar
4 bananas, sliced
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) jar maraschino cherries, drained
12 ounces crushed peanuts

Steps:

  • Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
  • Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
  • Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
  • Top with cherries and chopped nuts; refrigerate and serve chilled.

Nutrition Facts : Calories 747.9 calories, Carbohydrate 79.3 g, Cholesterol 61.4 mg, Fat 45.9 g, Fiber 4.3 g, Protein 11.7 g, SaturatedFat 23.4 g, Sodium 262 mg, Sugar 51.3 g

BANANA SPLIT CUPCAKES RECIPE



Banana Split Cupcakes Recipe image

These Banana Split Cupcakes are the perfect dessert for any occasion. The banana cake base was so tasty and full of flavor.

Provided by Camille Beckstrand

Categories     Dessert

Time 57m

Number Of Ingredients 18

2½ cups flour
1 Tablespoon baking powder
½ teaspoon salt
12 Tablespoons butter (room temperature)
2½ cups sugar
6 eggs
1 cup plus 2 Tablespoons buttermilk
1⅓ cup bananas (mashed)
½ cup solid vegetable shortening
½ cup butter
4 cups sifted confectioners sugar
2 Tablespoons milk
1 teaspoon vanilla
8 ounces bittersweet chocolate (chopped)
1 cup heavy cream
1 Tablespoon light corn syrup
Maraschino Cherries ((for garnish))
sprinkles ((for garnish))

Steps:

  • Preheat the oven to 350° F.
  • Line cupcake pans with paper liners.
  • In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
  • Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed. Mix in 1 the mashed banana until well combined.
  • With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.
  • Divide the batter between the prepared cupcake liners, filling each about 2/3 to 3/4 full.
  • Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.
  • When the cupcakes are cooled, prepare the frosting. Cream butter and shortening with electric mixer. Add vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed.
  • Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at a medium speed until light and fluffy.
  • Put frosting into a piping bag (or a Ziploc bag with a small corner cut off).
  • Pipe a swirl of the frosting in a circle on each cupcake, covering most of the top of the cupcake.
  • To make the ganache, place the chopped chocolate in a heatproof bowl.
  • Bring the cream to a simmer over medium-high heat.
  • Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes.
  • Whisk together until a thick, smooth ganache forms.
  • Blend in the corn syrup.
  • Let stand at room temperature at least 10 minutes so the ganache is not hot.
  • To finish the cupcakes, pour a spoonful of the ganache over the vanilla frosting of each cupcake. Garnish with sprinkles and maraschino cherries before the glaze sets.Chill the assembled cupcakes until ready to serve.

Nutrition Facts : Calories 900 kcal, Carbohydrate 119 g, Protein 8 g, Fat 45 g, SaturatedFat 24 g, TransFat 2 g, Cholesterol 163 mg, Sodium 437 mg, Fiber 3 g, Sugar 92 g, ServingSize 1 serving

BANANA SPLIT CUPCAKES



Banana Split Cupcakes image

A sundae in a cupcake? Yes, please! Light and fluffy strawberry cupcakes make this twist on a classic dessert a fun addition to any party. Assemble beforehand or set out bowls of all the toppings and let your guests customize their own cupcakes.

Yield makes 8

Number Of Ingredients 13

1/2 cup coconut flour
1 tablespoon arrowroot powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup agave nectar
1 tablespoon vanilla extract
1/2 cup finely chopped fresh strawberries
Chocolate Ganache (page 92)
Whipped Cream Frosting (page 93)
Gluten-free chocolate sprinkles
1 banana, cut into 16 slices
8 cherries (fresh or frozen)

Steps:

  • Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
  • To make the batter, in a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
  • Scoop 1/4 cup of batter into each prepared muffin cup.
  • Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.
  • To decorate the cupcakes, frost the tops with a layer of Chocolate Ganache. Pipe or add a big dollop of Whipped Cream Frosting (equivalent to 2 heaping tablespoons) on top of each cupcake, then cover with chocolate sprinkles. Place 2 banana slices in the whipped cream on each cupcake. Top with a cherry and serve immediately.

BANANA SPLIT CUPCAKES



Banana Split Cupcakes image

Make and share this Banana Split Cupcakes recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 40m

Yield 20 Cupcakes, 20 serving(s)

Number Of Ingredients 20

1 1/2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe banana (about 2 medium sized bananas)
1 cup warm water
1/2 cup low-fat milk
1/2 cup canola oil
1 1/2 teaspoons pure vanilla extract
8 ounces low-fat cream cheese, at room temperature
4 tablespoons butter, at room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
hot fudge
maraschino cherry
sliced banana
candy sprinkles

Steps:

  • To Make Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 20 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
  • In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, filling almost full, and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  • (**PS - the batter is pretty thin, but it turns out well!).
  • Remove from oven and let cool on a wire rack.
  • To Make Frosting: In a medium bowl, blend together cream cheese, butter, and vanilla. Gradually add powdered sugar, mixing well until it's all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

BANANA SPLIT CUPCAKES



Banana Split Cupcakes image

Make and share this Banana Split Cupcakes recipe from Food.com.

Provided by BB2011

Categories     Quick Breads

Time 34m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 11

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup oil
1 (6 ounce) container vanilla yogurt
3/4 cup sugar
1 (8 ounce) can pineapple, drained
1/2 cup chocolate chips
1/4 cup maraschino cherry, drained and chopped
1 1/2 bananas, in 1/4 inch slices
1/4 cup salted peanuts

Steps:

  • Preheat oven to 350°F Grease or line 12 muffin tins.
  • In a large bowl, combine flour, baking powder, and salt. In a medium bowl, mix together the oil, yogurt, sugar, and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until just incorporated.
  • Gently fold in the pineapple, chocolate chips, and cherries. Add the banana slices and mix carefully.
  • Spoon the batter into the muffin tin, filling each almost to the top. Bake for 22 to 24 minutes until the cupcakes are lightly browned and a toothpick comes out clean.
  • Let the cupcakes cool in the pan for 10 to 15 minutes before transferring them to a cooling rack.
  • Serve either plain, warm with a scoop of ice cream. Store covered at room temperature.

CHOCOLATE BANANA SPLIT CUPCAKES



Chocolate Banana Split Cupcakes image

My mom often made these cute cupcakes when I was young. They go over just as well now when I bake them for our three children. My husband and I raise grain and cattle-and in my spare time, I enjoy needle crafts, woodworking and reading.-Lorelie Miller, Benito, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 17

1-1/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mashed banana (about 1 medium)
1/2 cup butter, melted
1/4 cup buttermilk
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
2 milk chocolate bars (1.55 ounces each), broken into squares, divided
FROSTING:
1-1/2 cups confectioners' sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
12 maraschino cherries with stems

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the banana, butter, buttermilk, egg and vanilla. Add to the dry ingredients; stir just until combined. Fold in walnuts. Place 1 tablespoon of batter in each of 12 paper-lined muffin cups. Top each with one candy bar square. Fill cups two-thirds full with batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a spreading consistency. Frost cupcakes. In a microwave, melt the remaining candy bar squares; drizzle over frosting. Top each cupcake with a cherry.

Nutrition Facts : Calories 292 calories, Fat 13g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 177mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

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From southernfatty.com


BANANA SPLIT CUPCAKES – COOKING LOVE TIPS
Follow me on cooking love tips Enjoy the delicious flavors of your favorite ice cream dessert in these Banana Split Cupcakes. Topped with a smooth buttercream, rich chocolate ganache, sprinkles, and a cherry on top. Yield 20-24 IngredientsBanana Cupcake: 1 1/2 Cup self-rising flour 1 1/2 Cup all-purpose flour 2 sticks unsalted butter (1 Cup) 2 Cup sugar 4 large eggs, …
From cookinglovetips.com


BANANA SPLIT CUPCAKE RECIPE ARE JUST SO DELICIOUS - TOTS FAMILY
Preheat the oven to 350* Mix butter with sugar until creamy smooth. Then add eggs, vanilla, bananas. Next, add buttermilk and mix. In bowl sift the dry ingredients and add slowly into bowl with wet ingredients.
From totsfamily.com


BANANA SPLIT CUPCAKES RECIPE | GIMME SOME OVEN
2010-01-30 Instructions. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 20 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
From gimmesomeoven.com


BANANA SPLIT CUPCAKES - DASH OF SANITY
2014-01-10 Cupcakes. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12-15 regular-sized muffin cups with paper liners or spray each cup with a non-stick cooking spray. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, whisk together the ...
From dashofsanity.com


BANANA SPLIT CUPCAKES - CRAZY FOR CRUST
2020-05-12 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.
From crazyforcrust.com


BANANA SPLIT CUPCAKES | CHOCOLATE BANANA CUPCAKES YOU HAVE TO …
Instructions. For Cupcakes: Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups. In a medium bowl, mix flour, baking powder, and salt.
From totallythebomb.com


BANANA SPLIT CUPCAKES - YOUR CUP OF CAKE
2014-08-10 1. Preheat oven to 350 degrees and line pans with cupcake liners. 2. Chocolate Cake: Sift cake mix into a large bowl, then add eggs, oil, milk and sour cream and stir until smooth. Set aside. 3. Banana Cake: Sift cake mix into a large bowl. Mash bananas using a fork in a small bowl and then add to cake mix.
From yourcupofcake.com


BANANA SPLIT CUPCAKES RECIPE | MYRECIPES
Preheat oven to 350 degrees. Combine bananas and lemon juice in a small bowl; set aside. Beat butter and sugar at medium speed with an electric mixer until creamy.
From myrecipes.com


BANANA SPLIT CUPCAKES | BAKERS ROYALE
2011-05-17 Cupcakes: 1. In a bowl, add both flours and whisk to combine; set aside. In another bowl cream the butter on medium speed until smooth. Gradually add the sugar and beat until fluffy, about three minutes. Add the eggs, one at a time, …
From bakersroyale.com


BANANA SPLIT CUPCAKES - BETTER HOMES & GARDENS
Ingredient Checklist. ¾ cup butter. 3 eggs. 2 cups all-purpose flour. 1 ½ teaspoons baking powder. ¾ teaspoon salt. ¼ teaspoon baking soda. ½ …
From bhg.com


BANANA SPLIT CUPCAKES - BIGOVEN
Easy and Delicious way to use up your ripened bananas Add your review, photo or comments for Banana Split Cupcakes. American Desserts Cakes American Desserts Cakes Toggle navigation
From bigoven.com


BANANA SPLIT CUPCAKES - ADVENTURES OF B2
2019-10-01 How to Make Banana Split Cupcakes. The banana cupcake is similiar to a banana muffin with its moist and delicious flavor. Personally I love banana bread, so the idea to make a banana cupcake with fresh bananas was at the top of the list. Like banana bread, the bananas keep it moist and provide a great flavor. The brown sugar really deepens the ...
From adventuresofb2.com


BANANA SPLIT CUPCAKES ~ RECIPE | QUEENSLEE APPéTIT
2019-08-13 Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars on medium-high until light and fluffy, 2-3 minutes. Scrape down the sides and bottom of the bowl. Add oil, sour cream and vanilla and mix until combined. Lower speed to medium-low and add the eggs one at a time.
From queensleeappetit.com


BANANA SPLIT COOKIES - YOUR CUP OF CAKE
2013-06-13 Preheat oven to 350 degrees and line pans with parchment paper. 2. Sift cake mix and pudding mix into a large bowl. 3. Add eggs, oil and vanilla extract and stir until smooth, (Dough will be thick.) 4. Stir in chocolate chips. 5. Gently fold in cherries and sprinkles.
From yourcupofcake.com


BANANA SPLIT CUPCAKES RECIPE - SUGAR & SPARROW
2019-06-12 Set aside. Cream the butter on high for 1 minute. Add the white and brown sugars and cream on high for another 2 minutes. Turn the mixer to low, add the eggs one at a time and mix until combined. Add the mashed bananas and vanilla and beat for 1 full minute, then scrape down the bowl and paddle.
From sugarandsparrow.com


BANANA SPLIT CUPCAKES RECIPE - CUPCAKE DAILY BLOG - BEST CUPCAKE ...
2014-09-27 Salted Caramel Cupcakes February 10, 2018 - 2:05 pm; Homemade Chocolate Frosting February 9, 2018 - 1:15 pm; White Chocolate Cupcakes February 8, 2018 - 4:20 am; Chocolate Chip Cookie Cupcakes February 7, 2018 - 12:57 am; Chocolate Babycakes with Raspberry Sauce February 6, 2018 - 12:57 am
From thecupcakedailyblog.com


BANANA SPLIT CUPCAKES | BETTER HOMES & GARDENS
2015-06-09 For real banana split flavor, add 2 tablespoons of banana extract to your cake batter. While the cupcakes are baking and cooling, place all three containers of canned icing in the freezer until firm -- about 20 minutes.
From bhg.com


BANANA SPLIT CUPCAKES - SIFT & SWIRL
Preheat the oven to 350° F and line 24 muffin cups with paper liners. Sift together the flour, cocoa powder, salt, baking powder, baking soda in a separate bowl.
From siftandswirl.com


BANANA SPLIT CUPCAKES (FT. MY LITTLE BROTHER) - YOUTUBE
When I think of the splits, I think of extreme pain, thankfully, all you get from eating these splits is pleasure!Loved the video? You'll find the recipe her...
From youtube.com


BANANA SPLIT PUDDING CUPS - AN EASY NO-BAKE DESSERT FOR KIDS!
2017-07-18 Let your kids peel open the pudding cups (and maybe even lick the lids!). Next, drain the crushed pineapple. Use a colander with small holes so the pineapple doesn’t slip through the holes. Then, hull and chop the strawberries and peel and slice the bananas. Once all of your prep is done, it’s time to assemble the Banana Split Pudding Cups!
From thecraftingchicks.com


BANANA SPLIT CUPCAKES RECIPE - FLAVORITE
Enjoy the delicious flavors of your favorite ice cream dessert in these Banana Split Cupcakes. Topped with a smooth buttercream, rich chocolate ganache, sprinkles, and a cherry on top. Topped with a smooth buttercream, rich chocolate ganache, sprinkles, and a cherry on top.
From flavorite.net


BANANA SPLIT CAKE RECIPE + VIDEO - PINT SIZED BAKER
Preheat oven to 350 F. Spray 2 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. For cake: Prepare cake mix according to package directions for whole-egg recipe. Add mashed banana, beating until well combined.
From pintsizedbaker.com


BANANA SPLIT CUPCAKES | FOODCRAFTING
2016-10-08 Cupcake Ingredients. 1 box yellow or white cake mix; 1 large box instant pudding, banana flavor; 3 over-ripe bananas (like you’d use for banana bread) 1 tsp. banana extract; Buttercream Icing Ingredients. 6 cups powdered sugar; …
From foodcrafting.wordpress.com


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