Fruity banana split cupcakes are a playful bake that brings a family favourite dessert into cupcake form. They make an afternoon treat over a cup of tea, or would be perfect for a kids’ party or a special occasion. With plenty of bananas, strawberries and cherries, these are fresh and light, especially with the low-calorie chocolate. They’re much lower in sugar than regular cupcake recipes or the cupcakes you’ll buy in the shops. Not only are they delicious, they’re super pretty, so you can easily bake them for a friend’s birthday or for a celebration.
- 2 large eggs
- 2 very ripe bananas
- 1½tsp vanilla extract
- 100g plain flour
- 125g wholemeal flour
- ¾tsp baking powder
- 125g unsalted butter, softened
- 65g light muscovado sugar
- 1tsp bicarb of soda mixed with 4tbsp boiled milk
- 150g strawberries, sliced
- 150ml whipping cream
- 1tbsp low-calorie chocolate sauce (we used choc shot)
- 2tsp chopped hazelnuts
- 12 cocktail or fresh cherries
To make this cupcake recipe, heat oven to 180C, gas 4. Blend eggs, banana and vanilla extract until smooth. Sift the flours and baking powder in another bowl.
Mix the butter and sugar until light and creamy. Beat in the egg mixture, then mix in the bicarb. Fold in the flours and divide between 1×12-hole cupcake tin lined with cupcake cases. Bake for 15 mins, then leave to cool.
Trim the tops off the cakes if they’re overly risen. Divide the strawberry slices between them.
Whisk the cream untilit holds its shape, spoon into a piping bag fitted with a star nozzle and pipe little swirls onto each cupcake. Drizzle over a little of the chocolate sauce, sprinkle over the nuts, then top each cake with a cherry to finish.