Banana Split Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cups mashed very ripe bananas
• 1 tsp lemon juice
• 6 Tbsp unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup low-fat buttermilk
• 1 recipe easy vanilla pastry cream, recipe follows
• 2 bananas, sliced
• 3/4 cup chopped pecans or toffee bits
• 16 maraschino cherries, or 1 banana sliced
• 2/3 cup milk chocolate chips
• 1/3 cup heavy whipping cream
• 1 1/3 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract

Directions

1. Bake the cupcakes as directed, leaving out the vanilla pastry cream, then give them 30 minutes to cool.
2. To make the ganache, put the chocolate chips in a medium mixing bowl and keep it nearby. Warm the cream in a small saucepan over medium heat until it just reaches a boil, then take it off the heat and pour it onto the chocolate. Whisk until the mixture is glossy and smooth.
3. Let the ganache lose a little heat before you spoon it onto the cupcakes. Use about 1/2 tablespoon for each cupcake, then leave them alone until the chocolate sets.
4. While that happens, beat the whipping cream in a large mixing bowl with an electric mixer until you see soft peaks. Add the powdered sugar and vanilla, then continue whipping until the peaks are firm. Keep the whipped cream chilled until you are ready to serve.
5. Right before serving, pipe the sweetened whipped cream over the cooled, chocolate-topped cupcakes and scatter chopped pecans over the tops. Finish each cupcake with a maraschino cherry or a fresh banana slice. Refrigerate the cupcakes; they should hold their shape for about 3 hours before the cream begins to separate.