• Preheat your oven 350 degrees
• Melt 3 tablespoons of butter in a large heatproof bowl
• Add 2 medium overly ripe bananas that have been mashed smooth along with a large egg and 1 teaspoon of vanilla extract 
• Whisk in 1/2 cup of brown sugar until creamy
• Add 1 cup of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1/2 teaspoon of ground cinnamon and 1/8 teaspoon of all spice and mix until just combined 
• Grease your doughnut pan and fill each cavity half way 
• Bake for 8 minutes or until the doughnuts feel springy to a light touch
• Transfer the doughnuts onto a cooling rack

Topping with the chocolate glaze...

• In a mixing bowl, whisk 2 tablespoons of melted butter with 1/2 teaspoon of vanilla extract
• Add 1 cup of confectioners sugar, 2 tablespoons of natural unsweetened cocoa and a pinch of salt 
• Drizzle enough hot water into the glaze to achieve a thick, but creamy glaze (about 2 tablespoons)
• Dip the tops of fully cooled doughnuts into the glaze and transfer them onto a cooling rack until the glaze is fully set

Topping with the cinnamon glaze...

• Combine 2 cups of confectioners sugar, 1/2 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon and a pinch of salt in a shallow mixing bowl
• Add enough milk to create a thick, creamy consistency (2-3 tablespoons)
• Dip the tops of fully cooled doughnuts into the cinnamon glaze and transfer them onto a cooling rack until fully set

Topping with the brown sugar pecan topping...

• Combine brown sugar with finely crushed pecans in a shallow bowl
• Make the cinnamon glaze and immediately dip the tops of the doughnuts into the topping after dipping them into the cinnamon glaze
• Transfer the dipped doughnuts onto a cooling rack and allow to set