Preheat the oven to 300 degrees.

Add butter and sugar to a bowl.

Using an electric mixer, cream the butter and sugar on medium to high speed.

Add the eggs and vanilla.  

Mix until light and fluffy, like this.

In a separate bowl, add the dry ingredients… flour, baking powder, baking soda, and salt.  Mix.

Add half of the dry mixture to the wet ingredients.  Mix until combined, do NOT over mix.

Add half the buttermilk.  

Alternate between the dry and wet ingredients, starting with the dry and ending with the dry.  DO NOT OVERMIX.  This is what you should have.

Mash/puree the bananas.

Add the mashed/pureed banana to the cake batter.

Mix the banana in for about 1 minute.  DO NOT OVERMIX.  

Using an ice-cream scoop, scoop the cake batter into a cupcake liner.  

The recipe says to bake for 23 minutes at 300 degrees, however I baked mine for about 33 minutes at 300 degrees.  

For the frosting.  Add the butter and cream cheese to a mixing bowl.

Whip the butter and cream cheese until well combined for about 5 minutes.

Add the vanilla and confectioners sugar.  

Beat until creamy.  Add a tablespoon of milk, if need be.

If desired, add food color.

HEAVENLY!