preheat oven to 350. line 18 cups of standard 12 cup muffin pans with baking liners

in large bowl beat 1 stick butter with 1 cup white sugar until fluffy about 4 minutes

add 3/4 cup of bananas, the baking powder and 1/2 tsp. salt and beat till smooth.

stir in 1 cup flour mix in 6 tbsp. milk and remaining 3/4 cup of flour till smooth.

use an electric mixer beat the egg whites at Med. speed until soft peaks form. gradually add the 1/4 cup of white sugar and beat at high speed until stiff and glosst

fold in egg whites into the batter until no streaks remain.

spoon the batter into the muffin pans filling each 3/4 full

cut 9 carmels in half and submerge 1 piece in each muffin cup of batter

bake until the cupcakes are springy to the touch about 25 minutes

in saucepan cook the remaining carmels 1/4 cup milk 1/4 cup bananas and 1/4 tap. salt over Med. heat stirring until the carmels are melted

using electric mixer beat the egg yolks and icing sugar until thick about 3 minutes

slowly beat in the Carmel mixture transfer the mixture to the saucepan.

cook over Med. low heat stirring constantly for about 1 min.

transfer to a bowl and refridgerate until cool

using the electric mixture beat the remaking 2 sticks of butter beat at high speed till fluffy about 5 min.

with mixer on low slowly add the cooled Carmel mixture then beat at high speed till fluffy.

spread the frosting on the cupcakes