Preheat the oven to 180°C/350°F. Line a 12-hole muffin pan with cupcake liners.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Scrape down the bowl to make sure everything gets well incorporated.
Add the eggs, one at a time, allowing to incorporate before adding the next. Scrape down the sides of the bowl again.
Add the bananas and vanilla. Mix until well combined. At this stage the batter will look split and curdled, it will come together again once the dry ingredients are added.
Add the flours, baking powder and soda, salt and cinnamon. Mix until just combined then scrape down the sides of the bowl with a spatula and fold in any pockets of flour. The batter should be well mixed and creamy.
Fill each cupcake wrapper three quarters of the way full then place the pan in the oven. Allow to bake for 15-20 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
Remove from the oven, allow to cool to room temperature then serve.