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    Home » Recipes » Cakes

    Banana Miso White Chocolate Doughnuts

    Published: Apr 15, 2022 by Michelle · 4 Comments

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    Jump to Recipe - Print Recipe

    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.

    Banana miso white chocolate doughnuts on a tray.

    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.

    Baked banana doughnuts on a tray.

    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.

    Banana miso white chocolate doughnuts on a tray.

    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:

    Injeolmi Cream Buns

    Homemade Soy Milk

    Hodugwaja-Inspired Chestnut Black Sesame Waffles

    Sakura Cherry Blossom Matcha Doughnuts

    Strawberry Matcha Doughnuts

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Cut open banana miso doughnut on a white plate.

     

    Print Recipe
    5 from 3 votes

    Banana Miso White Chocolate Doughnuts

    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.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Dessert, Snack
    Cuisine: Asian, Japanese
    Servings: 6
    Calories: 159kcal
    Author: Michelle

    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
    Metric | US Customary
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    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

    Calories: 159kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 172mg | Potassium: 134mg | Fiber: 1g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg

    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.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. David @ Spiced

      April 18, 2022 at 4:20 am

      5 stars
      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!

      Reply
    2. Tasia ~ two sugar bugs

      April 18, 2022 at 6:28 pm

      5 stars
      This is such a creative recipe Michelle! White chocolate is my favorite and I can only imagine how nicely it pairs with the miso.

      Reply
      • Ben | Havocinthekitchen

        April 19, 2022 at 7:26 pm

        5 stars
        Miso in a dessert recipe? That's unique and intriguing for sure! I think I wouldn't mind one of three 🙂

    3. Kim | Give it Some Thyme

      April 20, 2022 at 7:11 am

      5 stars
      What a fantastic combination of flavors! Loving this glaze with such a light and fluffy banana donut. Can't wait to try this recipe!

      Reply

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