[baked] Banana Doughnuts [with coffee-cacao nib or peanut butter glaze]

If using unfrozen bananas, place bananas in a bowl and heat them in the microwave for a few minutes until they have released their liquid [You will have about 1/8 of a cup. A little more or less is okay]. Place the liquid in a separate bowl, and then mash the bananas. Set aside 1/2 cup, and discard the rest, or use for another application. If using frozen, thawed bananas, you can use the liquid the bananas omit when thawing, and don’t need to heat them.

Heat oven to 350, with oven rack placed in the center.

Whisk together flours, sugar, soda, and salt in a large bowl.

Put sour cream in a liquid measuring cup, and add the ‘banana liquid’ that was previously strained. Use enough milk to make the mixture reach 1/2 cup. Mix together, and add 1/2 cup mashed banana, vanilla and bourbon [if using]. Add the egg and combine well, and then add the vinegar and combine.

Add the wet ingredients to the dry, and mix into a smooth batter.

Lightly grease a nonstick doughnut pan, and spoon 2 tablespoons of batter into each mold.

Bake until doughnuts are golden and a toothpick comes out clean, about 13-15 minutes.

Immediately invert doughnuts onto a baking sheet with a wire rack and let cool completely.

When cool, dip tops of the doughnuts into glaze and return to the wire rack until glaze is set.

For the coffee-cacao nib glaze, whisk together powdered sugar and 2 tablespoons of the coffee. Slowly add more coffee 1 tablespoon at a time, until desired consistency is reached. Add vanilla, salt, and cacao nibs at the end, and whisk together well.

For the peanut butter glaze, whisk together powdered sugar and 2 tablespoons of milk. Add the peanut butter, and whisk together. Slowly add 1 tablespoon of milk at a time until desired consistency is reached. Add vanilla and salt and whisk together well.