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Stir together the flour, baking soda, baking powder, and salt in a medium bowl, set aside.
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Beat together the butter and brown sugar until fluffy. Add in egg yolks one at a time.
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Add the roasted bananas once they have been cooled and peeled.
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Mix together the sour cream and honey.
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Add the flour and sour cream mixtures alternating, beginning and ending with the flour mixture. Add vanilla.
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In a separate bowl, beat the egg whites until soft peaks form.
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Fold egg whites into the batter until combined.
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Scoop into lined cupcake pans. Bake at 350 degrees for 20 minutes, or until a toothpick comes out clean.