Make the Cupcakes: 

1. Preheat oven to 350°F (176° C) and prepare a cupcake pan with cupcake liners.
2. Combine the flour, baking powder, baking soda, cinnamon, and salt in a medium-sized bowl and set aside.
3. Add the butter, oil, and sugars to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing until well combined after each. Add the vanilla extract to the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Slowly add the milk and mashed banana and mix until well combined. The batter will look a little curdled, but that’s ok.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over-mix the batter.
8. Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
9. Remove the cupcakes from the oven and place them on a cooling rack to cool.

Make the Frosting and Assemble:

1. Combine the cream cheese and butter and mix until well combined and smooth.
2. Add about half of the powdered sugar and mix until well combined and smooth.
3. Add the vanilla extract and cinnamon and mix until well combined and smooth.
4. Add the remaining powdered sugar and mix until well combined and smooth.
5. Use a large round piping tip to pipe the frosting onto the cupcakes. I used Ateco tip 808.
6. Top the cupcakes with a banana chip, if desired. Refrigerate until ready to serve and serve at room temperature. Cupcakes are best if eaten within 3-4 days.