Preheat oven to 325 degrees.
Place sifter over a bowl. Pour in 2 cups of all-purpose flour and sift. Discard hard particles left in sifter. Lightly dip spoon into sifted flour and pile high into the measuring cup. Level off with smooth end of knife.
Pour into separate DRY medium bowl. Return leftover flour to the bag or container. Pour 1 cup of cake flour into the sifter and repeat the steps.
Add baking soda and salt to the all-purpose flour and cake flour in the medium bowl. Thoroughly combine with a DRY whisk.
Whisk in granulated sugar (1 cup plus two tablespoons).
Add vanilla extract, overripe bananas, melted butter, and beaten egg. Use a spoon to stir together until well combined. Small banana lumps are okay.
Generously grease muffin tin with No-Stick Spray or vegetable oil.
If making regular muffins, add enough batter to fill each cup.
Bake 30 to 35 minutes OR until a toothpick inserted in center comes out clean. Watch closely to prevent burning.
Allow to cool at least 5 minutes before removing from tin.
Serve warm. Even better after 24 hours in fridge.
STORAGE TIP: Place cooled muffins in a zippered bag and refrigerate for up to 4 days.