Step 1

Preheat the oven to 180C/160C fan forced. Place an oven rack in the middle of the oven, to give the muffins plenty of air around them as they cook. Line twelve 125ml (1⁄2-cup) muffin pans with paper cases.

Step 2

Combine flour, sugar, baking powder, bicarb, salt and cinnamon in a large bowl. Use a small sharp knife to split the vanilla bean in half and scrape the seeds into the flour mixture. Discard bean.

Step 3

Combine the mashed banana, egg, butter and milk in a jug. Pour into the flour mixture, using a large metal spoon to gently fold together until just combined. Do not over-mix.

Step 4

Spoon batter among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool completely.

Step 5

For the topping, line a baking tray with baking paper. Combine the pine nuts, coconut, syrup and sea salt in a bowl. Spread onto prepared tray. Bake for 15-20 minutes or until golden and crisp. Cool completely.

Step 6

To serve, spoon a small dollop of double cream onto each muffin. Top cream with the sliced banana, sprinkle with sticky pine nut topping and dust with cinnamon.