Directions:

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Add the dry ingredients to the wet ingredients in three parts, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Fold in mashed bananas and chopped strawberries.
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 completely.
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add chocolate chips, stirring until melted and smooth.
Once cupcakes are cooled, spread a layer of chocolate ganache over each one.
Drizzle with chocolate syrup and garnish with fresh strawberry slices and chocolate shavings.