1/2 cup unsalted butter, room temperature
1 cup sugar
2 lg eggs
1/2 cup strawberry yogurt
1 tsp baking soda
2 cups flour
1 cup mashed bananas (about 2 bananas)
1/2 cup macerated strawberries
1/2 cup dried pineapple, loosely chopped
1/2 cup chocolate chips
1/2 cup walnuts, loosely chopped

preheat oven to 350°.

cream butter & sugar in a lg bowl.

mix in eggs, yogurt, flour & baking soda.

stir in bananas, strawberries, pineapple, chocolate chips & walnuts.

fill cupcake liners 3/4 full.

bake for 25 minutes or until the tops bounce back when lightly touched.

BANANA WHIPPED CREAM FROSTING

1 cup heavy whipping cream
1/4 cup sugar
1 over-ripe banana, mashed*
chocolate syrup, to taste
1/2 cup bananas, thinly sliced
18 cherries, pitted

*a non-ripened banana can be used by microwaving it for 45 seconds (or until it is soft, but not liquid), then letting it return to room temperature.

whip heavy cream & sugar until light & fluffy.

mix in mashed banana until just combined.

frost cupcakes.

drizzle with chocolate syrup.

top with walnuts, banana slices & a cherry.

makes 18 cupcakes