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Mini Cupcake Banana Splits
0 Likes
Prep Time:
45 minutes
Total Time:
1 hour 50 minutes
Indulge in a mouthwatering dessert duo that's as delicious as it is visually stunning.
Ingredients:
  • 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
  • 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
Instructions:
  • Preheat the oven to 350°F and line 24 mini muffin cups with paper baking cups. In a medium bowl, combine flour, baking powder, and salt; set aside.
  • In a large bowl, use an electric mixer on medium speed to beat butter for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat for an additional 2 minutes. Add eggs one at a time, beating well after each addition. Mix in bananas and vanilla. On low speed, alternate adding flour mixture, about a third at a time, and milk, about half at a time, beating until just blended.
  • Pour a generous 1 tablespoon plus 1 teaspoon of batter into each cup, filling them about two-thirds full. Save the remaining batter by covering and refrigerating it until it's time to bake. Let the pan cool for 15 minutes before using it again.
  • Bake for 17 to 20 minutes until golden and a toothpick inserted in the center comes out clean. Allow cupcakes to cool for 5 minutes, then carefully transfer them from the pans to cooling racks. Let them cool completely for about 15 minutes. Repeat with the rest of the batter to make 48 more mini cupcakes.
  • After baking, discard the paper cups from the cupcakes. Place 3 cupcakes in each dish. Add a scoop of vanilla, chocolate, and strawberry ice cream on top of or beside each cupcake. Drizzle 1 tablespoon of pineapple topping over the vanilla ice cream, chocolate topping over the chocolate ice cream, and strawberry topping over the strawberry ice cream. Sprinkle approximately 2 teaspoons of pecans on each serving. Finish with whipped cream and a cherry on top.

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