Here's a handy recipe to have to use up all those bananas. This can easily be made soy and gluten-free too without any trouble and they also taste great. Another variation I have made with success is adding chopped up chunks of Whittaker's dark chocolate to the mixture after the vanilla essence and milk has been added.
2 mashed bananas
1/3 cup brown sugar
1/4 cup oil
2 tsp baking powder
1/2 tsp cinnamon
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp vanilla essence
1/3-1/2 cup milk alternative
Line muffin tin with oiled paper liners or spray oil on non-stick muffin tins.
Combine mashed banana, sugar and oil together. Mix well.
Sift baking powder, cinnamon, flour and baking soda together.
Add dry ingredients to banana mixture alternately with combined vanilla essence and milk. Mix well.
Pour into muffin cases. Bake at 180°C for 20-25 mins (15 minutes is sufficient with the muffin tray size I use, so when making these for the first time, test your muffins with a skewer at this point).
I dust my cupcakes with icing sugar once cooled but they are just as tasty plain, or you could add your own icing if preferred.