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

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly.

In a separate large bowl, combine the melted unsalted butter and granulated sugar, stirring until well-blended.

Gently fold the mashed ripe bananas into the wet mixture until smooth and creamy.

Gradually add the dry ingredients to the banana mixture, mixing gently until just combined.

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Place the muffin tin in the preheated oven and bake for 18-20 minutes.

Once baked, remove the muffin tin from the oven and let the cupcakes cool in the pan for about 5 minutes.

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