Banana cupcakes - revisited

I had quite a few bananas that were on their sad darkening way and needed to use them to avoid wasting. I remembered having absolutely loved the banana cupcakes and having had issues with the icing (mainly it was too sweet).

So, I made the cupcakes again, not changing anything in the recipe but looked for a different icing.

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Frankly, my idea was to make a simple chocolate whipped cream topping, that I have done before. The purpose here was not to experiment but to avoid wasting bananas. But my daughter just begged for a banana icing again. So off I went on the look out for a banana whip cream.

And, man, there are a lot of recipes out there, some simple, some not so much. I decided to improvise, based on what I had on hand.

I mashed two bananas and mixed them with 250ml (1 cup) of heavy whipping cream. I added some lemon juice and a bit of powdered sugar (to taste). I used beaters and made it as fluffy as it would go.

The results:
TASTE -- Fantastic! Light, slightly sweet, with a good banana flavor.
TEXTURE -- smooth and nice in the mouth.
APPEARANCE -- not a problem here and for me but be aware that it does brown a little, to a light beige color.

Issues:

• I don't know if the banana is too heavy, if the proportions were off, if I didn't beat the mixture enough or if something was missing, but although I was able to pipe the topping onto the cupcakes, it was still a bit too runny to stay nice and firm. I usually put some vanilla pudding powder in my whip cream and maybe I should have done that, I don't know.
• One of the recipes was calling for the lemon juice to be poured over the bananas before smashing them. Others were adding it afterwards. I think I will try and use it to prevent the browning of the fruit next time.

Decoration:
Use chopped nuts, chocolate chips, chocolate shavings...