Preheat your oven to 350 degrees F and line a cupcake pan with 14 paper cupcake liners.

Add the all purpose flour, baking soda and baking powder to a medium sized mixing bowl and lightly stir to combine. Set that aside for later.

In another medium sized mixing bowl, beat the softened butter and the sugars until they are light and fluffy. Add the bananas and mix well. Beat the eggs in one at a time until they are fully incorporated into the cake batter and then add the vanilla.

On a low speed, alternate adding the flour mixture and the buttermilk. Mix until everything is just blended, scraping down the sides of the bowl as needed.

Divide the batter evenly into the lined baking cups.

Bake the cupcakes at 350 degrees for approximately 22-24 minutes until the tops of the cupcakes are golden, slightly domed on top and spring back when touched. Or a tooth pick inserted in the center comes out clean.

Allow to cool completely on a wire rack.

To make the peanut butter frosting, beat together the softened butter, peanut butter, cream cheese and vanilla until it's light and fluffy.

Add the confectioners sugar and 2 Tablespoons milk and beat again for 2 minutes, adding more milk as necessary for the proper consistency.

Transfer the frosting to a piping bag and pipe the icing onto each cupcake.

Top with chopped peanuts or banana chips if desired.