These baked Banana Miso White Chocolate Doughnuts are light and fluffy, yet full of complex flavour. The glaze balances sweet and salty in a combination similar to salted caramel.
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What is miso?
Miso is a thick, salty Japanese paste made from fermented soybeans.
There are two main types of miso:
- red (akamiso): aged for a longer period of time, usually has a stronger, bolder flavour
- white (shiromiso): has a short fermentation time and a milder, sweet flavour
Miso is used in many Japanese soups and dishes, including Oden (Japanese-Style Fish Cakes in Broth).
Why you'll love this recipe
These delicious doughnuts are baked, not fried.
They're light, cakey and moist with the addition of mashed banana.
If you love the flavour of slightly sweet and salty, these Banana Miso White Chocolate doughnuts are for you!
Using a combination of white chocolate and miso paste balances the flavour and sweetness.
You can make these Banana Miso White Chocolate doughnuts in one bowl and it comes together in 30 minutes.
Ingredients you'll need
- banana: mashed; use a fully ripe banana for sweetness
- egg: acts as a binder
- granulated sugar: adds a little sweetness
- vanilla extract: adds a little extra flavour
- miso: is a savoury Japanese paste made with fermented soybeans; it can come in white or red varieties; for this recipe we're using white (or shiro), which is a milder in flavour
- milk: you can use any milk or non-dairy alternative
- vegetable oil: adds a little moisture to the doughnuts; you can use melted butter if you like
- baking powder: acts as a leavener and makes the doughnuts light and and fluffy
- kinako: is roasted soybean powder; also known as injeolmi in Korean; used in Injeolmi Cream Buns
- cake flour: for the most optimal texture, use cake flour which has lower protein than regular all-purpose flour; do not use bread flour
How to make them
Make the doughnuts:
Preheat oven to 350F.
Prepare a 6-cavity doughnut pan (if using non-stick, grease with a little oil).
In a medium bowl, mash the banana, egg, sugar, vanilla and miso paste together until combined.
Add in the milk, vegetable oil and give it a stir.
Next, add in the baking powder, kinako and cake flour.
Fold the mixture with a spatula until just combined.
Transfer the mixture into the doughnut pan, filling each cavity until almost full.
Give the pan a few taps to release any trapped air bubbles.
Bake at 350F for 13-15 minutes, until a toothpick inserted comes out clean or with a few crumbs clinging to it.
Let the doughnuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the miso-white chocolate glaze:
In a microwave-safe bowl, heat the white chocolate in 20 second increments until melted.
Add in 1 teaspoon of white miso paste.
Note: the white chocolate will seize at this point if your miso paste is not very dry. This is OK.
If the chocolate has seized, add 1 tablespoon of hot boiling water to the chocolate and whisk until the mixture smooths out.
Dip the tops of the doughnuts into the glaze and set on a baking sheet lined with parchment paper.
Decorate with additional kinako (soybean powder) and a slice of banana. Let the glaze set.
Repeat with the remainder.
Expert tips & troubleshooting
The chocolate seized after adding the miso paste.
Yes, chocolate does not like water and can seize when there's liquid.
It seems counterintuitive, but adding in a little hot boiling water to the seized chocolate and quickly whisking it should help recover it.
Can I make these into cupcakes?
Yes, you may need to adjust the baking time.
Can I double the batch?
Yes, you can double the batch and make 12 doughnuts.
How to serve
These doughnuts are best enjoyed on the same day they are made.
How to store
You can store any unglazed doughnuts in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Other recipes you may like
Be sure to check out these recipes:
Hodugwaja-Inspired Chestnut Black Sesame Waffles
Sakura Cherry Blossom Matcha Doughnuts
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Banana Miso White Chocolate Doughnuts
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Doughnuts:
- 1 banana fully ripe
- 1 large egg
- 30 g granulated sugar
- 1 teaspoon vanilla extract
- 5 g white miso paste
- 30 ml whole milk
- 15 ml vegetable oil
- 5 g baking powder
- 5 g kinako (roasted soybean powder)
- 95 g cake flour
Miso-White Chocolate Glaze:
- 50 g white chocolate melted
- 5 g white miso paste
- 1 tablespoon hot boiling water if chocolate seizes
- kinako (roasted soybean powder) for garnish
Instructions
Make the doughnuts:
- Preheat oven to 350°F/177°C.
- Prepare a 6-cavity doughnut pan (if using non-stick, grease with a little oil).
- In a medium bowl, mash the banana, egg, sugar, vanilla and miso paste together until combined.
- Add in the milk, vegetable oil and give it a stir.
- Next, add in the baking powder, kinako and cake flour.
- Fold the mixture with a spatula until just combined.
- Transfer the mixture into the doughnut pan, filling each cavity until almost full.
- Give the pan a few taps to release any trapped air bubbles.
- Bake at 350°F/177°C for 13-15 minutes, until a toothpick inserted comes out clean or with a few crumbs clinging to it.
- Let the doughnuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the miso-white chocolate glaze:
- In a microwave-safe bowl, heat the white chocolate in 20 second increments until melted.
- Add in 1 teaspoon of white miso paste.
- Note: the white chocolate will seize at this point if your miso paste is not very dry. This is OK.
- If the chocolate has seized, add 1 tablespoon of hot boiling water to the chocolate and whisk until the mixture smooths out.
- Dip the tops of the doughnuts into the glaze and set on a baking sheet lined with parchment paper.
- Decorate with additional kinako (soybean powder) and a slice of banana. Let the glaze set.
- Repeat with the remainder.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
Interesting! I can definitely say that I've never had miso in doughnut form - what a fun idea! I do love the flavor profile here, and it would be a really cool dessert for this time of the year as the weather begins to warm!
Tasia ~ two sugar bugs
This is such a creative recipe Michelle! White chocolate is my favorite and I can only imagine how nicely it pairs with the miso.
Ben | Havocinthekitchen
Miso in a dessert recipe? That's unique and intriguing for sure! I think I wouldn't mind one of three 🙂
Kim | Give it Some Thyme
What a fantastic combination of flavors! Loving this glaze with such a light and fluffy banana donut. Can't wait to try this recipe!