Prepare Brown Butter: Melt ½ cup of salted butter in a medium saucepan over medium heat, stirring continuously until golden brown and nutty, about 5-7 minutes. Let cool for 15-20 minutes.

Make Batter: Mash 2-3 ripe bananas in a large bowl. Mix in 1 cup brown sugar and ½ cup granulated sugar. Stir in cooled brown butter, ½ cup Greek yogurt, 2 large eggs, and 1 tablespoon vanilla paste. Whisk until smooth.

Combine Dry Ingredients: In another bowl, whisk together 1.5 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon cinnamon. Gradually add to wet ingredients and stir until just combined.

Bake: Preheat oven to 350°F. Line cupcake pan with 12 liners. Fill each liner ⅔ full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Cool on wire rack.

Make Pudding Filling: Whisk 1 package of instant pudding mix with 2 cups milk until thick. Cover and refrigerate for 10 minutes.

Prepare Buttercream: Beat 1 cup softened butter until fluffy. Gradually add 3-4 cups powdered sugar and mix, then add 2-4 tablespoons heavy cream until light and airy.

Fill Cupcakes: Core the center of cooled cupcakes and fill with chilled pudding mixture.

Frost: Frost each filled cupcake with buttercream using a piping bag. Top with crushed Nilla wafers and sliced bananas if desired.