Step 1

Preheat oven to 180C. Line twelve 80ml (1/3-cup) muffin pans with paper cases. Use an electric beater to beat the butter, sugar, flour, baking powder, eggs and vanilla in a bowl until combined. Add the mashed banana and beat until just combined. Divide among the lined pans. Bake for 18-20 minutes or until a skewer comes out clean. Cool in pans for 5 minutes. Transfer to a wire rack to cool completely.

Step 2

To make the chocolate ganache, place chocolate and cream in a microwave-safe bowl. Cook in a microwave on high, stirring every 30 seconds, until smooth. Chill for 20 minutes or until thickened slightly.

Step 3

Spread ganache over cupcakes. Top with banana slices, whipped cream and glace cherries. Sprinkle with peanuts.