Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Prepare Batter: In a bowl, mash the bananas until smooth. Add melted butter and sugar, mixing until combined. Beat in eggs one at a time. Stir in the vanilla extract. In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture until just combined.

Bake Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prepare Frosting: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing well. Add heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.

Assemble Cupcakes: Once cupcakes are cool, use a small knife to carve out a small hole in the center of each. Spoon salted caramel sauce into the holes. Pipe frosting onto each cupcake using a piping bag.

Add Toppings: Drizzle additional caramel sauce over the frosting. Top each cupcake with a slice of banana.