Preheat oven to 375°F (190°C). Line a cupcake tin with paper liners.
Whisk flour, baking powder, and salt in a bowl
In a separate bowl, cream softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each.
Fold in mashed bananas and milk, mixing until smooth.
Add dry ingredients in two parts to the wet mixture, alternating with spoonfuls of banana mixture.
Spoon batter into liners, filling each about 1/2 full.
Bake 25 minutes or until toothpick comes out clean.
Whip heavy cream, granulated sugar, and non-alcoholic vanilla until stiff peaks form.
Let cupcakes cool completely before topping with whipped cream and banana slices.