There must be something special about round foods that make them ever so slightly more appealing than other kinds of shapes. Think about burgers, hot cross buns, or, in this case, doughnuts; all these dishes are not only enjoyed and loved by people of every age, culture, and culinary habits. When we first tried the combination of peanut butter, coffee and bananas, we were literally astonished, and of all the ways we could find to use this combo to our advantage, we thought that making some state-of-the-art mini baked doughnuts was the most sensible choice, especially considering their popularity. It is well known that fried doughnuts are richer than their baked counterparts. However, baked doughnuts require no rising time and no skills whatsoever to make, which means that if you have the right recipe to follow, you will be very happy with the results, and even happier when you realise that upon finishing the first batch, you can have a second batch going within minutes – amazing! Give this recipe a try and I can assure you that you won’t regret it!
- Preheat the oven to 180°C (360°F).
- Blend the bananas, the sugar, the coffee and the peanut butter to obtain a smooth cream.
- Place the peanut butter cream into a bowl, sift in half of the flour and the cornstarch, and mix into a soft batter. Sift in the rest of the flours and the baking powder, and mix again to obtain the mixture.
- Scoop the mixture into a piping bag, pipe the mixture into a greased doughnut tin, wet your finger and level the mixture down to allow for a more uniform rising. It is also possible to use a muffin tin, in which case there is no need to level down the mixture.
- Bake for 7 minutes, rotating the pan halfway through the cooking time. Once the time is up, tap doughnuts out of the tin and let them cool down.
- For the glaze, combine all the ingredients together to obtain a dense paste.
- Dip the doughnuts into the glaze, and sprinkle them with a garnish of choice.
- The coffee can be substituted with any other liquid like non-dairy milk, fruit juice, or even water.
- The sugar for the doughnuts can be substituted with any other kind of sugar.
- The cornstarch can be substituted with potato starch.
- The peanut butter can be substituted with any other kind of nut butter.
Cooking Temperature: 180°C (360°F)
Storage Times: Keep for 3 days in the fridge