Got overripe bananas in your fruit basket? Fed up to the back teeth with banana bread? Have I got a treat for you!
Banana split cupcakes with chocolate chips and a strawberry swirl, topped with a simple creamy frosting and completed with a cherry. The cupcakes are made with all the flavours of a banana split, including the ice cream! A fun and delicious cupcake for a kid’s party, a picnic or a lunchbox surprise – it’s a banana split that won’t melt or give you brainfreeze 😉
Preparation 10 minutes
Baking 30 minutes
Cooling & frosting about 1 hour
240ml (1 cup) melted vanilla ice-cream
100g (1/2 cup) granulated (white) sugar
1 large egg
2 medium very ripe bananas, mashed
250g (2 cups, spooned and scraped) all-purpose (plain) flour
2 1/2 tsp baking powder
1/2 teaspoon salt
80g (1/2 cup) chocolate bits
75g (1/4 cup) strawberry jam, warmed and stirred until smooth
125g (1 cup) powdered (icing or confectioners’) sugar
2 – 3 Tbsp whole cream (or milk)
6 glacé cherries, halved
Preheat oven to 170°C (340°F). Line a 12 hole muffin tin with paper liners, or grease well.
Beat melted ice cream and sugar together until light and fluffy.
Add egg and beat well.
Stir in mashed bananas.
Whisk together flour, baking powder and salt, toss through chocolate chips, and fold into banana mixture until just combined and there are no traces of flour left.
Spoon batter into muffin liners.
Drop a little of the strawberry jam on the top of each muffin and swirl in a little with the flat side of a butter knife.
Bake in centre of oven for 30 – 35 minutes, until a toothpick inserted in the centre comes out clean.
Remove from tins to a wire rack to cool completely before frosting.
Mix together the powdered sugar with enough cream to get a spreading consistency. Smear over the tops of the muffins and top with half a glacé cherry.
Allow frosting to set for about half an hour.