In a medium sauce pan over medium heat melt all the butter. Once the butter starts to simmer, then boil, keep an eye on it. As you hear the popping sounds start to slow down, your butter is almost done. Once the bubbling butter becomes silent, pull your butter off of the heat. Stir, scraping the bottom of the pan to get all the browned bits. Pour the browned butter into a small bowl to cool off a bit.
In a separate bowl peel and mash the bananas
In a standing mixer add the sugar and butter, mix fully.
Add the eggs and mix until just combined.
Pour in the vanilla extract and bananas, mix until combined.
Add flour, salt and baking soda to the standing mixer and mix until the batter all comes together.
Scoop the batter into a light metal cupcake pan lined with cupcake liners.
Place in the oven for 18 minutes. Remove and allow to cool fully before filling and frosting.
Filling
While the cupcakes are baking, pour the pudding mixture and cold milk into a medium sized bowl.
Hand whisk for 2 minutes. Allow to sit until it thickens.
Once the cupcakes are cooled, pour the pudding into a piping bag with a Wilton 32 piping tip.
Push the piping tip into the top of each cupcake. Squeeze the piping bag until you start to see some pudding pushing back out. Repeat until each cupcake is filled with pudding.
Frosting
Brown the butter following the same instructions as step 2 in this recipe.
Allow the butter to fully cool.
In a standing mixer add the butter, powdered sugar and vanilla extract. Mix until combined.
Turn the mixer on high and whip for 2 minutes until lighter in color and texture.