In a large bowl, mash the ripe bananas (be sure to measure that you have exactly 1 cup). Then add the rest of the wet ingredients (peanut butter, maple syrup, eggs, vanilla bean paste) and stir to combine.

To the same bowl add in the dry ingredients - coconut flour, baking powder, baking soda, and salt, and stir until evenly mixed.

Add in melted coconut oil, and stir to combine.

Prepare donut pan by spraying with nonstick cooking spray.

Transfer the batter to a large zip lock or pastry bag. Cut off the corner, and squeeze the batter in a circle around each mold, filling each about 2/3 full.

Bake in a preheated oven for 14 - 16 minutes until batter is set - a toothpick inserted in the middle should come out clean.

Let cool in pan about 5 minutes. This will help the donuts to firm up a little bit since they can be a little crumbly. Then place a wire cooling rack on top of the donut pan, and using oven mitts, grip both the pan and rack, and flip over. Tap the donut pan on the bottom gently to release the donuts from the pan, and lift off the donut pan, leaving the donuts on the wire rack to cool.

When donuts are completely cool, dip the top of each donut in prepared frosting (using white or dark chocolate) and decorate as desired with sprinkles, chopped nuts, crushed cereal, etc. I like to dip in one chocolate and drizzle with the other.