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.