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Mini Cupcake Banana Splits

Treat your family to two all-time-favorite desserts together in one dish. It tastes as good as it looks!

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  • Prep Time 45 min
  • Total Time 1 hr 50 min
  • Servings 24

Ingredients

Cupcakes

2 1/3
cups Gold Medal™ 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

Toppings

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Make as many servings as you need, then freeze remaining mini cupcakes for a later use.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
220mg
220%;
Total Carbohydrate
75g
75%
(Dietary Fiber
2g
2%
  Sugars
51g
51%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
10%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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