Banana Split Cupcakes Recipe

Name: Banana Split Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coconut flour; 1 tablespoon arrowroot powder; 1/4 teaspoon sea salt; 1/2 teaspoon baking soda; 4 large eggs; 1/2 cup agave nectar; 1 tablespoon vanilla extract; 1/2 cup finely chopped fresh strawberries; Chocolate Ganache (page 92); Whipped Cream Frosting (page 93); Gluten-free chocolate sprinkles; 1 banana, cut into 16 slices; 8 cherries (fresh or frozen)

Servings: persons

1/2 cup coconut flour
1 tablespoon arrowroot powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup agave nectar
1 tablespoon vanilla extract
1/2 cup finely chopped fresh strawberries
Chocolate Ganache (page 92)
Whipped Cream Frosting (page 93)
Gluten-free chocolate sprinkles
1 banana, cut into 16 slices
8 cherries (fresh or frozen)

1
Preheat the oven to 350F.
2
Line 8 muffin cups with paper liners.
3
To make the batter, in a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda.
4
In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract.
5
Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
6
Scoop 1/4 cup of batter into each prepared muffin cup.
7
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8
Let the cupcakes cool in the pan for 1 hour.
9
To decorate the cupcakes, frost the tops with a layer of Chocolate Ganache.
10
Pipe or add a big dollop of Whipped Cream Frosting (equivalent to 2 heaping tablespoons) on top of each cupcake, then cover with chocolate sprinkles.
11
Place 2 banana slices in the whipped cream on each cupcake.
12
Top with a cherry and serve immediately.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup coconut flour, 1 tablespoon arrowroot powder, 1/4 teaspoon sea salt, 1/2 teaspoon baking soda, and more.

Yes, Banana Split Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Split Cupcakes

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