Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add brown sugar, beating until well blended. Add eggs, one at a time, beating well after each addition. Add flour, baking soda, banana, yogurt, ginger and vanilla. Beat at low speed until blended. Divide batter evenly among cups of prepared pans.
Bake until a wooden pick inserted in the center of a cupcake comes out clean, 18-20 minutes. Let cupcakes cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
Spread Ginger Cream Cheese Frosting over cooled cupcakes. Garnish with Banana Chips if desired.