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In the bowl of a stand mixer, add the flour, baking powder, salt, and sugar. Give it a spin to make sure the ingredients are evenly distributed.
Melt the butter and let it sit a minute or two to coagulate. You want it SUPER softened, not molten lava hot.
Add the banana to the container with the melted butter, let the butter coat the banana chunks. With the mixer on low, add the butter coated banana mixture , milk, heavy cream and banana flavouring. If the batter more closely resembles a dough, add more milk. If the dough is too thin, put it in the fridge for a minute or two. If it is still too thin, add more flour and sugar, at a ratio of 3:1 Flour/Sugar.
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Pour by the spoonful into greased or papered muffin tins. I used a mini muffin tin and it made 36. It would probably make a solid 12 regular sized cupcakes.
Bake at 375 until the tops are lightly browned and golden.
After they came out of the oven I let them cool a bit while I decided what type of Icing to use on them. There are so many choices, I wanted to make a good one.
Most recipes available for Banana cake have an attached recipe for Chocolate or Coconut icing. I didnt have a particular craving for either, so I thought about what ingredients I had in my fridge that would make a nice icing.
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