Banana Split Cupcake
Cupcake Hero is BACK! This is one of the first blogging events I ever participated in. After a 9-month or so hiatus, CB has brought it back for all of us cupcake fans out there. This month’s ingredient is banana, which was a shocking selection since CB does NOT like banana. I struggled all month to think of a creative use of banana in a cupcake. Finally, on a restless night, I came up with this idea.
As you know, a classic Banana Split has a split banana, vanilla, chocolate, and strawberry ice cream, topped with pineapple, strawberry, and chocolate. Then the whole thing is topped with chopped nuts, whipped cream, and of course a cherry.
These cupcakes are so freaking cute! I can’t wait to make them again. They taste just like a banana split with the added bonus of having some cake in it! I opted to leave the nuts and whipped cream out, but you could definitely add those if you wanted to.
First I started with some Martha Stewart yellow buttermilk cupcakes. They are my current go-to white cupcake. Although the recipe makes a TON of cupcakes! Then I used my round cookie cutter to cut out the center of the cupcake.
Next I added a slice of banana.
On top of that I added some mushed up strawberries. You could also use strawberry ice cream topping, but I just took some frozen strawberries, thawed them out, put them in a ziplock bag and mushed them by hand.
Then I topped the strawberry with another banana slice. At this point I realized I wouldn’t need the top of the cupcake that I had cut out. So I ate it. Tasty!
For the frosting, I used the pineapple cream cheese frosting that I’ve made tons of times, except I bumped up the amount of pineapple in it. Then I got it really cold by putting it in the freezer for about an hour so that I could scoop it with my cookie scoop to make it look like ice cream.
Next I drizzled some pourable chocolate ganache over the top of the frosting.
Lastly I topped with a cherry.
I wanted to do a shot of the inside of the cupcake. It’s quite messy in there, but that is definitely the way a banana split looks after you take the first bite.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Mmm I love jam, and this looks great for strawberry season! I unfortunately don’t like blueberries — would you adjust the other ingredients if you minus them? Also where do you get canning jars? Yay, fun summer project!
yumventures – You can def leave the blueberries out. Follow the link through to Ina’s original recipe. It doesn’t have blueberries in it. The comments on the Food Network website did say that it was a bit sweet with the sugar listed in the recipe, so keep that in mind.
I’ve never made homemade jam before…but wow this sure does look delicious!
It would be great in some thumbprint cookies or linzer cookies…yumm.
I’ve never had strawberry & blueberry jam before. That looks divine!
Oh, this looks wonderful! I’ve never made jam before but it’s on my list of things to try, this looks like the perfect way to get started. I love berry combos like this. Thanks for sharing. 🙂
Does this recipe require pectin? I’ve heard that pectin is found naturally in raspberries so you don’t need it for that kind of jam, but wasn’t sure if it applied to strawberry as well. I am new to making jam but am excited to try!
Sarah – This recipe does not require pectin.
Hey there.. I have done your strawberry/blueberry jam, and I’m tellin ya,, it was sooooo goooood. Not too sweet either. My problem was, it never would really thicken, and I checked it on a saucer I kept in the freezer. It remained runny,, but ohh sooo good. I gave it away to family and they loved it. I’m just preparing to do more,, fingers crossed, I do hope it gets a little thicker this time. If I were to put the slightest amount of pectin I’m wondering what would happen?????? I noticed this posting is from 2010
beantownbaker — June 15th, 2013 @ 11:44 am
I think a little bit of pectin could help thicken the jam. If you try it, I’d love to know how it turns out.