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

In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside.

In a large mixing bowl, blend melted butter with granulated sugar until smooth. Add eggs one at a time, followed by vanilla extract. Mix until creamy.

Fold in mashed bananas into the wet mixture until smooth. Gradually add the dry ingredients until combined but avoid overmixing.

Fill each cupcake liner about two-thirds full and bake for 18-20 minutes, or until a toothpick comes out clean.

Once baked, let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Frost the cupcakes with your choice of whipped cream or buttercream frosting.

Drizzle with melted chocolate, sprinkle with nuts, and top with a maraschino cherry.