Peanut Butter and Coffee Baked Doughnuts

INGREDIENTS FOR 8 DOUGHNUTS:
35g banana, sliced
25g brown sugar
65g prepared coffee
50g peanut butter
90g all-purpose/plain flour
30g cornstarch
8g baking powder

FOR THE GLAZE
90g icing sugar
8g cacao powder
20g soy milk, or water

TO GARNISH:
coloured sugar strands
peanuts, chopped
desiccated coconut, chopped
dark chocolate, grated

STEPS:
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.