Preheat oven to 350°F. Spray your muffin tin well with non-stick spray.
In a medium bowl, mix together the rice flour and baking powder. In a separate larger bowl, whisk together the melted butter, sugar, and vanilla extract. Once smooth, add the eggs and whisk until combined. Sift in the dry ingredients from the medium bowl, about half the bowl at a time, and mix into the wet ingredients with a spatula until combined.
Pour in the evaporated milk and coconut milk, and whisk until the batter is completely smooth. Lastly, smash up half a banana with a fork and mix it very well into the batter.
Fill each muffin tin ~half full with batter. With the remaining banana, cut thin 1/4"-1/3" slices, and carefully place them on top of the batter, I was able to fit ~1 1/2 slices per muffin. Fill the tins the rest of the way, covering the banana slices until just below the rim. I recommend firmly "dropping" the tin from a few inches off the counter a few times to help any bubbles escape before baking. Sprinkle with sesame seeds.
Bake for 40-50 minutes, or until the top is browned. Transfer to a cooling rack for ~20 minutes. The muffins are best served warm!
Enjoy!
