Mini Baked Banana Donuts with Brown Butter Glaze

I've been itching to start using the silicon mini doughnut baking tray from Japan, and after weeks of searching for easy recipe, I've finally settle on this mini banana doughnut with brown butter glaze. I must say I'm quite impressed with the outcome of the brown butter glaze. The doughnut itself tasted more like cake than the chewy type of doughnut, but it does skip all the greasy oily deep frying part, so here it is.

Ingredients:
For 24 mini doughnuts:
1 cup (140g) flour
1/4 cup (50g) + 2 tablespoons of granulated sugar
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
1/4 cup (60ml) buttermilk (*if you don’t have buttermilk, use milk + 1 teaspoon white vinegar)
1 ripe banana, mashed
1 egg, beaten
1 teaspoon vanilla extract
½ tablespoon of melted butter

For the brown butter glaze:
4 tablespoons (50g) butter
1 cup (115g) powdered sugar
2 tablespoons milk or cream
½ teaspoons vanilla

Directions:

For the doughnuts:-
1. Preheat the oven to 325°F (160°C). Lightly grease a doughnut pan (skip this if using silicon pan).

2. In a large bowl, mix together flour, sugar, baking powder, cinnamon, and salt. Make a well in the center of the mixture and add the buttermilk, mashed banana, beaten egg, vanilla, and butter. Mix until all ingredients are just combined.
3. Spoon mixture into doughnut pan. Each one should be about 70 - 80% full.
4. Bake for 8-10 minutes until baked through. Donuts should spring back when lightly pushed.

For the glaze:-
1. Heat butter over low heat until it turns golden brown- about 6-8 minutes. Do not burn it!

2. Remove from heat and add the powdered sugar, milk, and vanilla.

Assembly:-
Dunk cooled donuts into the warm glaze, and place on parchment paper until set. Sprinkle with cinnamon if desired.