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.