For the Cupcakes:
225g (8oz.) unsalted butter, softened
225g (8oz.) caster sugar
225g (8oz.) self-rising flour
4 eggs
¼ tsp nutmeg
225g (8oz.) mashed ripe bananas

For the Icing:
200g (7oz.) cream cheese
175g (6oz.) icing sugar, sieved
1 tbsp lemon juice
1 tsp vanilla essence
1 banana, thinly sliced

Preheat the oven at 175C (350F/ Gas mark 4). Place 18 paper baking cases in muffin tins. Combine the butter, sugar, flour, eggs and nutmeg in a large bowl and beat with an electric whisk until smooth, about 2 to 3 minutes. Stir in the mashed bananas until well combined. Spoon the batter into the cases. Bake for 20 minutes. Remove tins from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

To make the icing, slowly beat the cream cheese in a large bowl with an electric whisk until it is soft and smooth. Add the icing sugar, lemon juice and vanilla. Beat briskly until smooth and well combined. Swirl the icing onto the cooled cupcakes. Garnish each cupcake with a banana slice.

Store without icing in an airtight container for up to 3 days, or freeze for up to 3 months.
References :
Cupcakes Recipes:
http://icookeverything.com/index.php?option=com_facileforms&ff_name=ReviewList&Itemid=-1&ff_param_section=9&ff_param_cat=67&ff_param_limit=10&ff_param_order=SubmissionDateNew

Take some tin foil spray some pam on it then place one banana that’s been sliced in half inside. Fill with Graham cracker crumbs, a few miniature marshmallows, and finally top with chocolate squares. Wrap up and place on grill for 3 minutes.

Hope you enjoy them too
References :

1.BANANA BERRY SHAKE

1/2 cup milk
1/2 cup frozen unsweetened strawberries
1/2 cup frozen vanilla, strawberry or banana yogurt
1/2 very ripe banana, peeled
1 tablespoon sugarless strawberry preserves
3 ice cubes

Put banana and yogurt into freezer 20-30 minutes before preparation.

In a blender, process all ingredients until smooth and serve immediately.

2.FRIED BANANAS

2-6 Bananas
Aunt Jemima Butter milk complete pancake & waffle mix
frying oil
sprinkle of ground cinnamon
sprinkle of sugar

This is simple as making pancakes.

First, slice up the bananas into quarter pieces. Combie pancake mix with water or milk, whichever you prefer.

Dip Bananas in batter and fry in oil until golden brown.

Lastly, while still hot, sprinkle cinnamon & sugar over cooked bananas.

3.BANANA CAKE

1 1/4 cups sugar
1/2 cup butter
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
3/4 cup pecans or walnuts, chopped (optional)
1 cup banana, mashed
1 1/2 cups pastry or cake flour
1 teaspoon vanilla

Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream.

Beat well, then add bananas, flour, 1/4 teaspoon salt and vanilla.

Bake in a well greased loaf pan, 7-1/4 x 11-1/4 x 1-1/2 inch, in 350 degrees Fahrenheit oven.

Bake for 35-45 minutes or until toothpick comes out clean.

Serving suggestion: cool cake and cut into layers and fill with cream cheese frosting, or spread with whipped cream cheese just before serving. Recipe can be doubled and baked in 10 inch round pans.

4.JAMAICAN GLAZED BANANAS

3 firm bananas
3 tbs butter
3 tbs brown sugar
1/4 c orange juice
1/4 c spiced dark rum
1 tsp ground cinnamon
1/4 tsp ground allspice
vanilla ice cream

Cut bananas in half lengthwise and then into 1 inch pieces; set aside.

In a large skillet over medium-high heat, cook butter and brown sugar until bubbly. Remove pan from stove — be careful not to add rum near flame. Stir in orange juice, rum, cinnamon, allspice, and bananas.

Saute until glazed but still firm, about 1 minute.

Serve immediately over ice cream.

Note: Can substitute light or dark rum for spiced rum; or omit rum and increase orange juice to 1/2 c.

Makes 6 Servings

5.BANANA CHANGA

banana
honey
cinnamon sugar
flour tortillas
chocolate syrup

Place peeled banana in middle of tortilla. Drizzle Honey over banana, and sprinkle with cinnamon sugar. Fold in sides and wrap tortilla around the banana, pin together with wooden tooth pics.

Deep fry until golden brown. Remove from oil and let drain on paper towel.

Drizzle chocolate syrup over changa and serve.

6.BEST STRAWBERRY BANANA SMOOTHIE

4 large strawberries, fresh or frozen
1/2 c. milk
1 ripe banana
5 ice cubes
1 1/2 tsp sugar (opt.)

Combine strawberries, milk and ice. Blend until perfectly smooth. Add sugar. Blend for 1 minute.

7BANANA COOKIES

.3 very ripe bananas, mashed
1/2 c. butter
1 c. brown sugar, packed
4 egg whites
3 c. oats
2 tbsp. flour
1/4 c. milk
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla or banana flavoring
Chocolate chips and/or nuts (as you wish)

Mix first 3 ingredients together in a bowl. Add egg whites and mix. Add remaining ingredients except nuts and/or chocolate chips. After dough is mixed add nuts and/or chocolate chips.

Batter will seem too liquid but drop on cookie sheet anyway.

Bake at 350 degrees F. for 12 to 15 minutes.

hope this helped and good luck
References :

Ingredients:

1 can Eagle-Brand milk (sweetened condensed milk) The store brand works just as well
8 oz. tub Cool Whip (or store brand), thawed
2 1/2 cup of mashed banana (over riped is the best)
1 tsp. lemon juice
1/4 cup pecan pieces
1- 9 inch deep dish graham cracker pie crust

To prepare:
Mix Eagle-Brand milk, cool whip and lemon juice together, (a whisk works best). Add the mashed banana. Fold in the pecans. Mix well. Pour in pie shell.

Refrigerate several hours, overnight is best. This pie is easy to make. If need be, this pie can be frozen and thawed in the refrigerator within one week. Enjoy!

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Banana HillBilly Cake

1 1/2 cups sugar
2 eggs
1/2 cup melted butter
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
3 cups mashed ripe banana
1 cup light brown sugar (For Cake Topping)
1 cup chopped walnuts (For Cake Topping)

Mix ingredients together and pour into a greased (and floured) 9 x 13 baking pan. Top with the light brown sugar and the chopped walnuts. Bake at 350 F. for 40 minutes.
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Just add sliced banana with the chocolate

Chocolate stuffed french toast
Ingredients:
French bread
chocolate chips or chunks/morsels/etc
5 eggs
1 C milk
1 ts each cinnamon & vanilla

The night before you want to serve this:

Cut a loaf of French Bread into very thick slices. In each slice make a 3/4″ cut to make a pocket. Spoon 2 heaping ts chocolate into the pocket. Close pocket with a pinch of the bread.
Place into greased 9×13″ baking dish. Mix up the eggs, milk & cinnamon/vanilla. Cover & refrigerate overnight.

Preheat oven to 400F. Bake 20-25 minutes uncovered.

References :