Step 1

Pre-heat your oven to 170°c (150°c for fan-assisted oven or Gas Mark and line a muffin tray with twelve cupcake cases.

Step 2

In a large bowl, mash the bananas before adding the butter and sugar. Mix well until combined.

Step 3

In a separate bowl (or mug) whisk the egg, milk and vanilla before adding to the mixture.

Step 4

Sift the flour and baking powder into the mixture and gently fold to form a batter.

Step 5

Using an ice cream scoop, transfer the batter to your prepared cupcake cases, filling each to about 2/3 full.

Step 6

Bake in your pre-heated oven for 15-20 minutes, until risen, golden and a skewer inserted comes out clean.

Step 7

Once cool enough to touch, transfer to a wire rack to cool completely.

Step 8

In a large bowl, mix the icing sugar, butter/margarine and vanilla together until light and fluffy. If it appears a bit thick, add a tablespoon of milk to thin it out - just be sure to add a little at a time, only until you have your desired texture.

Step 9

Once your cupcakes are completely cool, pipe or spread the icing on top of each, topping with a dried banana chip, if desired.