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INGREDIENTS FOR 8 DOUGHNUTS:
35g banana, sliced
25g brown sugar
65g prepared coffee
50g peanut butter
90g all-purpose/plain flour
8g baking powder
FOR THE GLAZE
90g icing sugar
8g cacao powder
20g soy milk, or water
coloured sugar strands
desiccated coconut, chopped
dark chocolate, grated
– 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.
SUBSTITUTIONS and TIPS
– 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.
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