We are big banana split fans in this household.
However, the humid Ohio heat is not so much a fan of anything cold, especially ice cream.
So what’s a girl to do?
Turn her favorite icy treat into something a little more solid. Cupcake solid to be precise.
I took these to a family Fourth of July picnic and they were a hit.
They require a little more effort than your run-of-the-mill cupcake, but I promise these babies are so worth it. They’re literally your favorite childhood dessert all rolled into one wrapper. Um, yum.
Banana split cupcakes
(makes 24 cupcakes)
2 cups all purpose flour
2 sticks vegan butter, softened (I know, I didn’t say they were healthy!)
3 large ripe bananas, peeled and pureed
1 cup granulated sugar
1 cup applesauce
1 cup vegan vanilla pudding (I used Dr. Oetker)
1/2 cup vanilla coconut milk yogurt
3 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
Dash of salt
Cherries (to decorate)
Sprinkles (to decorate)
1 container of Healthy Top vegan whipped cream (this stuff is amazing)
1/2 cup vegan cream cheese
1 cup powdered sugar
1/4 cup cocoa powder
1/4 cup strawberry syrup (I used Nature’s Flavours)
1/2 cup pineapple (sundae) topping
Preheat oven to 350 degrees. In a large mixing bowl, cream together vegan butter and sugar. Mix in applesauce, vegan yogurt and pureed bananas. Add vanilla extract, baking powder, soda and salt. Stir in flour and use a hand mixer to whip together. Spoon into muffin tin with cupcake wrappers and fill a little over half full. Bake for 22 minutes.
In a medium bowl, blend together Healthy Top vegan whipped cream, vegan cream cheese and powdered sugar. Divide into thirds. Add cocoa powder to one third, strawberry syrup to another and the pineapple topping to the last. Whip them all separately and then place in the fridge until use. (You can add a few more TBS of powdered sugar to each if you need a little more stiffness to the icing).
Once the cupcakes have baked and are cooled, poke a hole in the middle of the cupcake (I actually use a child’s plastic medicine syringe, it works perfectly, but you can use your finger too). Add vanilla pudding to the center you’ve created (again, I used the child’s syringe), filling to the top. Using a round tip and frosting bag, pipe the chocolate layer of frosting on. Top this with piped on strawberry frosting and then finish with the pineapple frosting. Top with cherries and sprinkles if you’re feeling festive.
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