What I do when I have extra ripe bananas: come up with another banana recipe, because you can never have too many!
Preheat oven to 350ºF.
Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in mashed bananas, yogurt, and vanilla.
Add flours, baking soda, baking powder and salt. Stir in pecans. Beat at low speed just until blended. (Do not overbeat.)
Spoon batter into 12 lightly greased muffin cups. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and cool 10 minutes on wire racks.
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We enjoyed these! Very moist muffins without overwhelming banana flavor. I didn’t have banana yogurt, so I just used plain greek yogurt sweetened with stevia. My daughter thinks some mini chocolate chips added in would be “awesome”. 
Definitely will make these again. Thanks for sharing, Beth!
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