Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (225g) mashed overripe bananas
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) whole milk
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 2 large egg yolks
  • 1 tbsp (15g) unsalted butter
  • 1 tsp (5ml) vanilla bean paste or extract
  • 1 cup (225g) unsalted butter, softened
  • 3.5 cups (420g) powdered sugar
  • 2 oz (55g) cream cheese, softened
  • 2 tbsp (30ml) heavy cream
  • 1/2 tsp (2.5ml) banana extract
  • 1 pinch (1g) salt
  • 12 vanilla wafer cookies
  • 12 fresh banana slices
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Cream the butter and sugar until pale and fluffy.
  2. Beat in eggs and vanilla, then fold in the mashed bananas.
  3. Sift in the dry ingredients and stir until just combined—do not overmix.
  4. Fill cupcake liners 2/3 full and bake at 350°F (175°C) for 18-20 minutes until mahogany-gold.
  5. Whisk sugar and cornstarch in a saucepan, then slowly whisk in milk and egg yolk.