Banana SplitCakes

By Castrofilippo

PER SERVING (1 cupcake)
143 calories
3.5g fat
160mg sodium
27g carbs
0.5g fiber
16.5g sugars
2g protein

Ingredients

• Half of an 18.25-oz. box (about 1 3/4 cups) moist-style yellow cake mix
• 1/2 tsp. baking powder
• 3/4 cup mashed ripe bananas (about 2 medium bananas)
• 1/4 cup mini semi-sweet chocolate chips, divided
• 1 cup Cool Whip Free, thawed
• 2 tbsp. low-sugar or sugar-free strawberry jam
• 6 maraschino cherries, halved

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray and set aside.

2. In a large bowl, combine cake mix, baking powder, and 1 cup water. Mix thoroughly. Add banana and stir well. Gently fold in 3 tbsp. chocolate chips.

3. Evenly distribute mixture among the cups of the baking pan. Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

4. Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine Cool Whip with preserves and mix well. Cover and refrigerate.

5. Once cupcakes have cooled, evenly spread Cool Whip mixture over the cupcakes. Top each cupcake with 1/4 tsp. chocolate chips and a cherry half.