Whenever my mom and I talk on the phone, we always seem to end up talking about recipes. Partly because I never really stop thinking about recipes and partly because both my mom and I love to bake. For reasons that I will never entirely understand, so many of my family memories are connected to memories of food. These Banana Split Cupcakes are no different.
I was trying to remember a recipe that I remember my mom baking. I knew it was simple to make and really delicious. Mom thought it was one recipe, but I knew what I was looking for wasn’t a layer cake. More on that layer cake, later.
So Mom pulled out her recipe box and and found the recipe for the banana cake for these banana split cupcakes. Strangely, I did not remember it at all, but it was a recipe that I had created a long time ago that she had kept all these years, tucked into her recipe box.
Aren’t Moms the best?
Originally this was a cake recipe and it does make a perfect 9 x 13 pan. After I baked it, I thought it would be perfect for cupcakes. I knew why Mom had kept this recipe for all those years once I remade it. It is delicious.
A true test of a new recipe is always how fast it disappears. I left the plain cake on the counter covered with a towel and let my family know that they could taste it.
It didn’t last very long.
Feel free to make it as cupcakes or a cake, whichever way is better for you. See the the notes section for how to bake this recipe in a 9×13 cake pan.
Once baked, frost your cupcakes with our Marshmallow Buttercream Frosting and top with a maraschino cherry and chopped nuts.
These cupcakes are perfect for a birthday party, celebration or anytime you just want to have a little fun with your food.