In a large mixing bowl, add sugar and softened/melted butter. With a hand mixer on low speed, cream butter and sugar until fluffy for a few minutes. Add eggs one at a time and mix until blended, then add the vanilla extract.
In a separate bowl, sift dry ingredients (bread flour, pastry flour, baking powder and salt) together.
Next, add dry ingredients gradually to the egg/butter mixture, alternating with milk.
Mash ripe bananas in a bowl and then add to mixture.
Grease muffin pans well with butter, make sure to grease tops of pans as well. Line muffin pans with baking cups.
Pile mixture high in each muffin cup. Sprinkle sugar over the tops to create a sugar crusted top (optional).
Bake at 375 degrees for 25 minutes for regular size muffin pans and 20-22 minutes for mini muffin pans. Muffins are done when the top is lightly browned and a toothpick comes out clean after inserted in the middle of the muffin.