Yield: 1-1/2 dozen
In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk.
Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffing cups two-thirds full. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely.
In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.
Please note that some ingredients and brands may not be available in every store.