Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

In a separate bowl, cream together the melted unsalted butter and granulated sugar, then add the eggs, vanilla extract, and mashed bananas.

Gradually add the dry mixture to the wet banana blend, stirring gently until combined.

Divide the batter among the prepared cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes or until a toothpick comes out clean.

Let the cupcakes cool in the tin for a few minutes before transferring to a wire rack.

Frost with whipped cream or buttercream, drizzle with melted chocolate, sprinkle with nuts, and top with a cherry.