Banana Split Muffins are a classic banana muffin containing all of the same ingredients as the beloved old-fashioned ice cream sundae: cherries, chocolate, pineapple and nuts.
Banana Split Sundaes
Banana split muffins are a classic banana muffin inspired by the beloved old-fashioned ice cream sundae. There are different accounts as to where the banana split ice cream sundae actually originated in the U.S. Several different soda fountains have made the claim to inventing this famous ice cream sundae during early 20th century. They all have similar accounts in which they served the banana split by splitting a banana in half lengthwise, topping it with several scoops of ice cream (chocolate, vanilla and strawberry are thought to be the original flavors) and then various toppings like hot fudge, cherries, pineapple, whipped cream and nuts.
These ice cream sundaes became so popular, that serving dishes were invented to accommodate the length of a banana that a round ice cream dish could not. While soda fountains have seemed to go out of style over time, their creations like the banana split sundae and baked goods inspired by them seem to live on forever.
About this Recipe
This recipe for banana split muffins was adapted from a Midwestern church cookbook dating to 1967 and is an easy way to use overripe bananas. Make sure to read the storage tips below, since these muffins freeze well!
To make these muffins, the dry ingredients of all-purpose flour, baking soda and salt are sifted together. Butter and granulated sugar are creamed together and then mashed overripe bananas are added, followed by beaten eggs. The dry ingredients are mixed in until just combined and the remaining ingredients of crushed pineapple, chocolate chips, finely chopped peanuts and finely chopped maraschino cherries are folded in before baking.
Tips for Banana Split Muffins
- Overripe bananas work best for this recipe
- You can sub a different kind of nut instead of peanuts for this recipe
- Store baked muffins in an airtight container; will keep for up to 3 days
- Freeze baked muffins for up to 3 months
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Banana Split Muffins
Equipment
- 12-cup muffin pan
- muffin/cupcake liners
- mixing bowls of various sizes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 bananas, ripe or overripe
- 2 large eggs
- 8 oz. can crushed pineapple, drained
- 1/2 cup chocolate chips
- 1/4 cup finely chopped peanuts
- 1/4 cup maraschino cherries, drained with stems removed, finely chopped
Instructions
- Sift or whisk the 2 cups all-purpose flour, b1 teaspoon baking soda and 1/2 teaspoon salt in a small mixing bowl.
- In a large mixing bowl, cream together the 1/2 cup unsalted butter, and 1/2 cup granulated sugar until light. Add in 2 large eggs, one at a time, followed by the 3 bananas, mashed.
- Add the dry ingredients in three separate batches, mixing until just combined.
- Fold in the c8 oz. can crushed pineapple, drained, 1/2 cup chocolate chips, 1/4 cup finely chopped peanuts and 1/4 cup maraschino cherries, chopped.
- Scoop dough into lined muffin pan and bake @ 350°F for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool in muffin pan 5 minutes, then move to wire rack to cool completely.
Notes
- Overripe bananas work best for this recipe
- You can sub a different kind of nut instead of peanuts for this recipe
- Store baked muffins in an airtight container; will keep for up to 3 days
- Freeze baked muffins for up to 3 months