6 bananas, peeled
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 3/4 cups milk
1 egg
1 cup buttermilk
1/4 cup vegetable oil
1/2 cup brown sugar
1/2 teaspoon vanilla extract
6 eggs
3/4 cup evaporated milk
1 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups or line with paper muffin liners.
Place bananas in a large springform pan or strainer. Place them in boiling water, stirring until ripe. Remove from boiling water and drain. Remove fruit from water; cool slightly. Cut bananas in half, strip into 1 inch cubes and place upright in a large bowl. Beat egg and brown sugar again until smooth. Stir egg and banana into banana mixture until all bananas are combined.
Beat milk heavily into banana mixture. Mix milk mixture into banana mixture. Spread evenly into prepared muffin cups. Top each cup with 1 cup of banana cream or buttercream filling; decorate with fruit slices. Cut banana halves into 1 inch squares. Place pieces of fruit on top of cups.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of cup comes out clean. Cool slightly before filling.
To make frosting: In a large bowl, beat evaporated milk, brown sugar, vanilla extract and eggs until creamy. Stir in flour, salt, cinnamon and milk together. Frost cupcakes while still warm, before removing from pans.