• Melt the coconut oil, and set aside to cool slightly.
• Combine the milk and lemon juice, and set aside.
• Heat the oven to 340 degrees.
• In a large bowl, combine the flour, baking powder, baking soda, and salt.
• In a medium bowl, combine the milk, sugar, coconut oil, and vanilla.
• Slowly pour the wet into the dry, stirring as you pour.
• Mash the bananas, and stir them into the mixture.
• Pour the batter into cupcake tins (lined with liners) and bake at 340 for 30 minutes, until a toothpick comes out clean.
• Cool completely, for at least an hour.

Peanut Butter Frosting

• In a medium bowl, using a handheld mixer, combine the peanut butter and butter. Add the powdered sugar, 1/2 cup at a time. Add in the vanilla, and the almond milk, 1 tsp. at a time, stopping when the icing gets spreadable. Depending on what type of peanut butter you use, you may need more or less almond milk. I use natural, which seems to be more oily than most, so I did not need as much almond milk.
• Spread the icing on each cupcake, and top with sliced bananas before serving.