Butter and sugar cream to a light, fluffy base before egg and mashed ripe bananas fold in, and the vanilla-scented batter bakes in miniature tins with a splash of milk soured by apple cider vinegar.
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Preheat oven to 350° F (300° F in convection oven). Prepare miniature muffin tins with cupcake liners.
Cream butter and sugar together in stand mixer until light and fluffy. Add egg and mashed banana, mixing thoroughly.
Sift and whisk dry ingredients together in bowl; add to butter and egg mixture in mixer.
Whisk to combine milk, vinegar, and vanilla; add mixture to batter in mixer.
Fill cupcake liners using ice cream scoop, filling 2/3 full. Top with slice of banana.
Cook for 15-20 minutes . Check doneness by with toothpick in center (should come out clean).
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