Preheat oven to 375 degrees F. Line a 12-cup muffin pan with giant paper baking cups. Place the flour, baking powder, baking soda, salt and spices in a bowl and whisk to combine. Mix in chocolate chips and pecans.
In another bowl, or bowl of your stand mixer, beat the butter and sugars together until well combined. Beat in the egg, mashed bananas, milk and vanilla. Beat the dry ingredients into wet until combined. Divide and spoon the batter into the baking cups, filling each one right to the top.
Bake cupcakes 25 minutes, or until a cupcake springs back when touched in the very centre. Cool cupcakes to room temperature, and then set on a serving tray. Cover until ready to top. (Cupcakes can be made up to a day in advance of serving.)
Beat the cream until stiff peaks form; sweeten with icing sugar, to taste, if desired. Divide and pipe or dollop the whipped cream on the cupcakes. Garnish each cupcake with a slice of banana, sprinkle with a little cinnamon, and serve.