To create your Homemade Banana Split Cupcakes, follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.

4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

5. Incorporate Banana: Add the mashed banana and sour cream to the mixture and stir until well combined.

6. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

7. Fold in Extras: Gently fold in the mini chocolate chips and crushed pineapple into the batter.

8. Distribute Batter: Fill each cupcake liner about two-thirds full with the batter. This ensures they rise nicely without overflowing.

9. Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool: Once baked, remove the cupcakes from the oven and let them cool in the tin for about 15 minutes before transferring them to a wire rack to cool completely.

11. Frost the Cupcakes: Once cooled, top each cupcake with whipped cream, creating a generous dollop on top.

12. Add Toppings: Garnish each whipped cream topping with a maraschino cherry and sprinkle with chopped nuts if desired.