Fresh Banana Cupcakes With 
Dreamy-Vanilla Swiss Meringue Buttercream Frosting

I just happened to have a very large plethora of very ripe bananas. I usually freeze them as they get past the point where the three of us like them. We'll only eat them if they are green tinged around the edges. This gives a clean, fresh and firm banana, not soft, bruised or mushy. The latter description is apparently how the Polynesians used to like them. Insert a nasty, tongue-sticking-out face here ☟.