Peel and quarter plantain and put in a blender with the eggs. Puree until completely smooth.
Meanwhile, melt chocolate and lard together. Now would also be a good time to plug in your mini-doughnut maker.
Add vanilla bean, baking soda and salt to the plantain-egg mixture in the blender. Blend a few seconds to combine.
Turn blender on low, remove the little insert in the lid so you can pour stuff in. Slowly pour the warm chocolate-lard mixture into the blender and keep blending until it’s entirely incorporated.
Once mini-doughnut maker is pre-heated, pour the batter into each well, filling to exactly level with the top of the well. Close the lid and cook for 6 minutes.
Carefully remove and let cool on a wire cooling wrack before glazing. Repeat with remaining batter.
Melt chocolate and ghee together, stirring well. Place in a shallow bowl.
Carefully dip one side of each doughnut into the warm chocolate (if it starts to cool, it will coat the doughnuts more thickly and end up more like frosting than a glaze). Place doughnuts glaze-side up on a baking sheet lined with parchment paper, wax paper or a silicone liner.
Cool to room temperature (or hurry it up in the fridge or freezer) and enjoy.