tsp. vanilla extract
cup mashed ripe bananas (about 2 medium)
cups all-purpose flour
tsp. baking powder
tsp. baking soda
cup butter or margarine, softened
cups confectioners' sugar
In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper lined muffin cups two-thirds full. Bake at 350 for 15-20 mins. or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.