Go Back
–+ servings
Print

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.
Course Dessert, Snack
Cuisine Asian, Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 159kcal
Author Michelle

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
US Customary - Metric

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