Love and Olive Oil

Banana Split Cupcakes

You heard me right. Banana Split Cupcakes. These give the almond ones a good run for their money. There is just enough banana flavor in there to taste delicious, but not so much that you feel like you’re eating a banana whole. The frosting is fluffy and the chocolate drizzle is the ultimate finish.

And since they have banana in them, you can easily justify eating these for breakfast. I mean, they’re basically just banana bread, right? :)

Banana Split Cupcakes
Banana Split Cupcakes

Print ThisMakes about 16 cupcakes.

1 tablespoon cider vinegar
1 ½ cups plain soymilk
2 1/8 cups flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 1/8 cups sugar
1/2 cup mashed ripe banana
½ cup canola oil
1 ¼ teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup mini chocolate chips
½ cup shortening (crisco)
½ cup margarine
3 ½ cup confectioners’ sugar, sifted
1 ½ teaspoons vanilla extract
¼ cup soy milk
2 ounces semisweet chocolate, melted
1 teaspoon corn syrup
3 tablespoons soy milk

Preheat the oven to 350º. Line muffin cups with paper cupcake liners. Lightly spray liners and top of pan with cooking spray. This will prevent the tops of the cupcakes from sticking to the pan when they rise. Set aside.

Combined apple cider vinegar and soymilk in small bowl. Stir well and set aside (the mixture will curdle).
In a bowl, mash banana with canola oil until incorporated. Add extracts and mix well.

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Add the curdled soymilk and banana mixtures to the dry ingredients and stir until smooth (try not to overmix it). Mix in chocolate chips.

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove and place on a wire rack. Cool completely before frosting.
For frosting: With electric mixer, beat margarine and shortening until fluffy, 3-5 minutes. Add powdered sugar 1 cup at a time and continue to beat until all the sugar is incorporated. Add soymilk and vanilla and continue to beat for another 5 minutes. Spread generously on cupcakes.

Melt chocolate in the microwave by heating for 20 seconds, stirring, heating for another 20 seconds, until melted. Add soy milk and corn syrup and stir. Drizzle chocolate over frosted cupcakes, top with a cherry and/or chopped nuts and sprinkles, and enjoy.

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. beautiful blog merciiii

  2. Pingback: Love and Olive Oil » Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce

  3. SO cute!!!!

    I love banana splits. In fact, I think I need to introduce the world of banana splits to my kids! With whipped cream and cherry too of course

  4. Great recipes, but I often wonder if you two are still as slim as you are in the photo?! Do you have an exercize regimen which allows you to eat cupcakes for breakfast?… please pass it on if you do!

Did you make this recipe? Leave a Review »