Preheat oven to 350°F.

In a large mixing bowl add the cake mix, eggs, oil and water. Mix on a medium-high speed for about 2 minutes.

Spoon batter into a cupcake pan with cupcake liners. Fill each one ½ - ¾ full.

Bake in the oven for about 15 minutes.

Remove and take each cupcake out and place on a cooling rack.

While the cupcakes are baking add the pudding mix to a large mixing bowl then add the milk.

Stir in the chopped bananas. Cover and refrigerate for 10 minutes.

Once the banana pudding is set and the cupcakes have cooled completely cut out a well in the middle of each cupcake.

Spoon the banana pudding into a piping bag with a 4B fitting (or you could also use a resealable bag and snip the corner).

Pipe the banana pudding into each cupcake.

In a large mixing bowl add the heavy cream, vanilla and powdered sugar and beat until stiff peaks have formed.

Put into another piping bag and pipe onto the top of the banana pudding.

Decorate with vanilla wafers.