Vegan banana split cupcakes, perfect for summer heat

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)
Cake Ingredients:
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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  1. omg can I just pay you to make these? they look soooooooo good

  2. Hi ChubbyVeganMom, these look great but I have a couple of questions. Is the Vanilla pudding a prepared pudding or is it powder like those Jello packets? How big is a container of Vanilla coconut yogurt? I live in the Uk and I've never seen flavoured coconut yogurts available here, only plain. Can I use soy yogurt instead?

    1. Thank you for asking, it was actually a typo in my recipe! It should be 1/2 cup vanilla coconut yogurt. I haven't tried with soy yogurt, but because you have the bananas in there I imagine the slight difference in creaminess between soy and coconut yogurt would have minimal effects on it. Non flavored should work, just taste test it and if you think it needs another 1/2 tsp of vanilla extract add that in. Regarding the pudding, whatever you can get your hands on will work. I used a Dr. Oetker's powdered kind that you mix together yourself, but since this is just filling for the cupcake and doesn't get added to any other ingredients you can use either mix-it-yourself or already prepared! And no flavored coconuts in the UK? That's a travesty!!! ;)

  3. Ok,
    I second Krystal.
    Or maybe I can just show up at your house to eat?
    Have you ever tried making vegan pudding from scratch?


  4. Holy Moley, those look great! So creative and beautiful.