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Mini Cupcake Banana Splits

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  • Prep 45 min
  • Total 1 hr 50 min
  • Servings 24
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Treat your family to two all-time-favorite desserts together in one dish. It tastes as good as it looks!
Created Sep 24, 2014
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Ingredients

  • 2 1/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 cup mashed very ripe bananas (2 medium)
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1 pint (2 cups) vanilla ice cream
  • 1 pint (2 cups) chocolate ice cream
  • 1 pint (2 cups) strawberry ice cream
  • 1 1/2 cups chocolate-flavor syrup
  • 1 1/2 cups strawberry topping
  • 1 1/2 cups pineapple topping
  • 1 1/4 cups chopped pecans
  • 1 aerosol can whipped cream or whipped cream topping
  • 24 maraschino cherries, patted dry

Steps

  •  
    1
    Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
  •  
    2
    In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. On low speed, alternately add flour mixture, about a third at a time, and milk, about half at a time, beating just until blended.
  •  
    3
    Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
  •  
    4
    Bake 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes.
  •  
    5
    To assemble, remove paper baking cups from cupcakes. Arrange 3 cupcakes in each serving dish; place small scoop of vanilla ice cream on top of or next to first cupcake, chocolate ice cream on second cupcake and strawberry ice cream on third cupcake. Top vanilla ice cream with 1 tablespoon pineapple topping, top chocolate ice cream with 1 tablespoon chocolate topping and top strawberry ice cream with 1 tablespoon strawberry topping. Sprinkle each serving with about 2 teaspoons pecans. Garnish with whipped cream and a cherry.

Nutrition Information

No nutrition information available for this recipe
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