Mini Cupcake Banana Splits

Mini Cupcake Banana Splits

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

Prep Time



Total Time






2 1/3
cups Gold Medal® all-purpose flour
2 1/2
teaspoons baking powder
teaspoon salt
cup butter, softened
1 1/4
cups sugar
cup mashed very ripe bananas (2 medium)
teaspoon vanilla
cup milk
pint (2 cups) vanilla ice cream
pint (2 cups) chocolate ice cream
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
aerosol can whipped cream or whipped cream topping
maraschino cherries, patted dry
  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.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make as many servings as you need, then freeze remaining mini cupcakes for a later use.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 460
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 220mg;
  • Total Carbohydrate 75g
    • (Dietary Fiber 2g,
    • Sugars 51g),
  • Protein 4g;
Percent Daily Value*:
    • 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.