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Banana Miso White Chocolate Doughnuts
5 from 12 votes

Banana Miso White Chocolate Doughnuts

These banana miso white chocolate doughnuts combine ripe banana and white miso paste in a baked doughnut form, offering a moist, tender crumb with subtle umami undertones. The doughnuts are topped with a glaze blending white chocolate and miso, decorated with roasted soybean powder for a nutty finish.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6
Calories: 159 kcal
Course: Dessert, Snacks
Cuisine: Asian, Japanese

Ingredients

Doughnuts:
  • 1 banana fully ripe
  • 1 large egg
  • 30 g granulated sugar
  • 1 teaspoon vanilla extract
  • 5 g White miso paste
  • 30 ml milk whole
  • 15 ml vegetable oil
  • 5 g baking powder
  • 5 g roasted soybean powder aka kinako
  • 95 g cake flour
Miso-White Chocolate Glaze:
  • 50 g white chocolate melted
  • 5 g White miso paste
  • 1 tablespoon water if chocolate seizes, hot, boiling
  • roasted soybean powder for garnish, aka kinako

Instructions

Make the doughnuts:
    Cup of Yum
  1. Preheat oven to 350°F/177°C.
  2. Prepare a 6-cavity doughnut pan (if using non-stick, grease with a little oil).
  3. In a medium bowl, mash the banana, egg, sugar, vanilla and miso paste together until combined.
  4. Add in the milk, vegetable oil and give it a stir.
  5. Next, add in the baking powder, kinako and cake flour.
  6. Fold the mixture with a spatula until just combined.
  7. Transfer the mixture into the doughnut pan, filling each cavity until almost full.
  8. Give the pan a few taps to release any trapped air bubbles.
  9. 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.
  10. 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:
  1. In a microwave-safe bowl, heat the white chocolate in 20 second increments until melted.
  2. Add in 1 teaspoon of white miso paste.
  3. Note: the white chocolate will seize at this point if your miso paste is not very dry. This is OK.
  4. If the chocolate has seized, add 1 tablespoon of hot boiling water to the chocolate and whisk until the mixture smooths out.
  5. Dip the tops of the doughnuts into the glaze and set on a baking sheet lined with parchment paper.
  6. Decorate with additional kinako (soybean powder) and a slice of banana. Let the glaze set.
  7. Repeat with the remainder.

Nutrition Information

Calories 159kcal (8%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 33mg (11%) Sodium 172mg (7%) Potassium 134mg (3%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 70IU (1%) Vitamin C 2mg (2%) Calcium 81mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 159

% Daily Value*

Calories 159kcal 8%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 33mg 11%
Sodium 172mg 7%
Potassium 134mg 3%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 70IU 1%
Vitamin C 2mg 2%
Calcium 81mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.