Prepare Your Equipment

1. Preheat your oven to 350°F (175°C).
2. Line a mini muffin tin with cupcake liners.

2. Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Cream the Butter and Sugar

1. In a large bowl, use a hand or stand mixer to cream the softened butter and sugar until light and fluffy.
2. Beat in the eggs one at a time, ensuring each is fully incorporated before proceeding.

4. Add the Bananas and Peanut Butter

1. Mix in the mashed bananas, peanut butter, milk, and vanilla extract until smooth and well combined.

5. Combine the Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure light, tender cupcakes.

6. Fill and Bake the Cupcakes

1. Spoon the batter into the cupcake liners, filling each about two-thirds full.
2. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

7. Add the Toppings

1. Drizzle caramel sauce over each cooled cupcake.
2. Sprinkle with chopped peanuts for added crunch.

8. Optional Garnish

• Add a small dollop of whipped cream or a banana slice for an extra special touch.