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

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

In a larger mixing bowl, combine melted butter and granulated sugar. Mix until creamy, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Gently fold in mashed bananas until fully incorporated.

Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Fold in chocolate chips if desired.

Divide the batter among the lined cupcake wells, filling each about two-thirds full.

Bake the cupcakes for 18-20 minutes, until a toothpick inserted comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.

Once cooled, frost each cupcake with whipped cream or buttercream, drizzle with melted chocolate, sprinkle with chopped nuts, and top with a maraschino cherry.