Thanks to my colleague, Clinton Heider, for sharing his family recipe.

Ingredients

2 ¼ cups flour
½ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup soft butter
1 ½ cups sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla
¼ cup buttermilk

Cupcake

Prepare cupcake pans with paper liners.

Sift flour with baking powder, baking soda and salt.

In a separate bowl, mix banana with vanilla and buttermilk.

Cream butter, then add sugar and cream together until light and fluffy. Beat in eggs, one at a time. Add the flour and banana mixtures in parts, alternating and blending completely after each addition.

Fill baking cups with batter and bake for 15 – 20 minutes, until toothpick comes out clean.
Cool completely before frosting.

Caramel Cream Cheese Frosting

8 oz cream cheese, chilled
1 stick butter at room temperature
½ cup caramel sauce
3 cups powdered sugar

Blend cold cream cheese with butter until well blended, then add caramel sauce and blend until incorporated. Slowly add powdered sugar, blending until incorporated.