Preheat and prepare. Set your oven to 190°C (170°C fan). Line a 12-hole muffin tin with paper cases. The paper should be slightly taller than the tin — this helps the muffins rise into a beautiful dome shape.

Mash the bananas. In a large bowl, mash the bananas with a fork until they resemble a chunky purée. You want some small lumps remaining — they'll melt into the batter and create pockets of intense banana flavour. The smell at this stage should be sweet and fragrant.

Combine the wet ingredients. Add the peanut butter, eggs, oil, yoghurt, and vanilla extract to the mashed bananas. Whisk until the mixture is smooth and glossy, with a pale caramel colour. It should look like a thick, creamy sauce.

Mix the dry ingredients. In a separate bowl, sift together the flour, sugar, baking powder, bicarbonate of soda, and salt. Sifting ensures no lumps and aerates the flour for a lighter texture. The mixture should feel fine and powdery between your fingers.

Fold the batter together. Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently, just until no streaks of flour remain. The batter will be thick and slightly lumpy — that's exactly what you want. Overmixing will make the muffins tough, so stop as soon as it comes together. The batter should look rustic and slightly sticky.

Fill the cases. Divide the batter evenly among the 12 cases, filling each about three-quarters full. For a restaurant-style finish, use a spring-loaded ice cream scoop — it gives perfectly even portions. The surface of the batter should be slightly domed.

Bake to golden perfection. Place the tin in the centre of the oven and bake for 18-22 minutes. At the 18-minute mark, check them: the tops should be golden brown and spring back when lightly pressed. A skewer inserted into the centre should come out clean or with a few moist crumbs. The kitchen should smell like toasted peanuts and caramelised banana.

Cool completely. Transfer the muffins to a wire cooling rack. Let them cool for at least 30 minutes before glazing. If you glaze them while warm, the icing will melt into a sticky mess rather than forming that elegant, glossy drip.

Make the glaze and finish. In a small bowl, whisk together the icing sugar, peanut butter, and milk until smooth. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle. Spoon a small amount onto each muffin and let it cascade down the sides. Immediately sprinkle with a pinch of flaky sea salt. The contrast of the sweet, salty, and nutty aromas is irresistible.