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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!
By Betty Crocker Kitchens
Updated Jul 29, 2011
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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
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make as many servings as you need, then freeze remaining mini cupcakes for a later use.

Nutrition

460 Calories, 16g Total Fat, 4g Protein, 75g Total Carbohydrate, 51g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
220mg
9%
Potassium
230mg
7%
Total Carbohydrate
75g
25%
Dietary Fiber
2g
9%
Sugars
51g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
8%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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