Methods:

• Preheat the oven to 350°. Line a cupcake pan with cupcake liners and set aside.
• In a medium bowl sift the flour, baking soda, and salt together. Set aside.
• In the bowl of a mixer use the paddle attachment to beat the butter, granulated sugar and brown sugar until fluffy. 
• Add in the eggs one at a time and beat until combined. Stir in the sour cream and vanilla until just combined.
• Add the condensed milk and mashed bananas and mix on low until just combined. 
• Be sure to scrape down the bowl entirely a few times before adding in the dry ingredients. 
• Add the dry ingredients and mix on low until smooth.
• Use a cookie scoop to scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. 
• Bake for 18-20 minutes, or until the cupcakes spring bake when lightly pressed.
• Add the whipped cream on top
  
• Ready to serve!