When I was in kindergarten, my best friend’s mom—a prima ballerina from Australia, took it upon herself to teach the girls in our class ballet. I loved leaping across the dark wooden floorboards in my pink leotard, (my tights forever bagging at the knee and ankle,) doing my utmost to transform into a swan. Afterward, Yvonne’s mom would make us toasted peanut butter and banana sandwiches at their apartment. Those flavors together still bring me back. Here, they are combined in a delicious muffin recipe adapted from baker Jessica Grossman’s original, with swirls of peanut butter cream cheese frosting on top.
