Moist Gluten Free Banana Bread Doughnuts that are baked, not fried, and topped with a caramel icing. Mmm…doughnuts.
Ever since I purchased a few doughnut pans, I’ve been dreaming of all the flavour combinations that are possible with baked doughnuts. So far, I’ve been playing it safe with flavours like Chocolate, Lemon, and Pumpkin but have many, many ideas for various flavours, I just need to take the time to make them a reality. Today I decided to give Gluten Free Banana Bread Doughnuts a try – they are moist, not overly heavy in the banana flavour, and although I didn’t add them, I think chocolate chips, pecans or walnuts would be great additions to them as well. Feel free to experiment with the flavours, and see how you can customize these doughnuts. The caramel glaze was, well, the icing on the cake. It is a great addition since these doughnuts are not very sweet on their own. My family all gave these doughnuts two thumbs up.
Gluten Free Banana Bread Doughnuts
Moist Gluten Free Banana Bread Doughnuts that are baked, not fried, and topped with a caramel icing. Mmm…doughnuts.
Ingredients
Banana Bread Doughnuts:
- 1/2 cup brown rice flour
- 1/4 cup sorghum flour
- 2 tablespoons potato starch
- 2 tablespoons ground flax seed
- 1 tablespoon tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 xanthan gum
- 1 small overripe banana, mashed (about 1/3 cup)
- 1/2 cup brown sugar
- 1/4 cup oil
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/4 cup mini chocolate chips or finely chopped pecans or walnuts
Caramel Glaze:
- 1 cup confectioners’ (icing) sugar
- pinch salt
- 2 tablespoons butter
- 1/4 cup brown sugar
- 2 tablespoons heavy cream (up to an additional 2 tablespoons as needed)
- 1 teaspoon vanilla extract
Instructions
Banana Bread Doughnuts:
- Preheat oven to 375 degrees F. Lightly grease your doughnut pans.
- In a mixing bowl, whisk together the brown rice flour, sorghum flour, potato starch, ground flax seed, tapioca starch, baking powder, cinnamon, salt, and xanthan gum. Set aside.
- In a separate mixing bowl, whisk together the banana, brown sugar, oil, sour cream, eggs, and vanilla extract. Pour this mixture into the dry ingredients, and stir to combine. Stir in chocolate chips or nuts if using.
- Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared doughnut pans.
- Bake in preheated oven for 12-14 minutes, or until the top of the doughnut bounces back when gently pressed on.
- Let the doughnuts sit in the pan for 5 minutes before removing them to a wire cooling rack. Cool.
Caramel Glaze:
- Place the confectioners’ sugar and salt in a bowl with high sides. Set aside.
- In a small saucepan over medium-low heat, melt the butter and brown sugar together. Add 2 tablespoons heavy cream, and stir until the mixture comes to a boil. Stir in the vanilla extract, and pour over the confectioners’ sugar.
- Using an electric mixer, beat the glaze until it cools and begins to lose its shine, about 2-3 minutes. If the glaze gets too thick, simply stir in more cream, one teaspoon at a time, until you achieve the consistency you want. Glaze doughnuts, serve, and enjoy!
What flavour combinations would YOU like to see made gluten-free in the future?
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Gwen says
Candlesticks. Just used the overripe bananas this morning in a baked oatmeal. Will try this when the bananas sit too long. Sounds yummy. Thinking willl add chocolate chips. How about peanut butter frosting? 🙂
Jeanine Friesen says
Doh, next time, Gwen! 🙂 I love when I can buy up the overripe, discounted bananas at the store (doesn’t happen often), and then I keep them in the freezer until I need them. Some chocolate & PB would be great!
Jeana says
You can also can bananas-just leave an inch head space. They will turn on the top where there is no liquid, but they are great for baking!
Barb says
Did you scoop the flour to measure or spoon out of the container and level off? Makes a big difference. I found that out making your white chocolate cranberry cookies.
Jeanine Friesen says
I’m a scooper, Barb. 🙂
Gabi says
Just made these and they are amazing!! I confess I used oatmeal flour instead of sorghum, because I didn’t have any on hand and reduced a bit of the sugar because the banana was very, very ripe. I also added a few drops of almond extract to the glaze.
it’s the first gluten-free recipe I’ve made where I don’t miss the wheat!
Thank you so much for it!! =)
Katrina says
Whipped up a bath of these today. They taste great.
BTW, I’m a scooper too. lol
kylewsc says
These are yummy!! could you use an extra banana in place of sour cream?
justice says
Can I use chickpea flour instead of sorghum and buckwheat instead of brown rice?
What can I use since my dad is dairy free which means no sour cream?
Sue says
I’ve been making my way through your donut recipes since I bought the donut pan. So far the lemon are my favorite. I love banana bread, so it’s been a struggle saving the ripe bananas for this recipe! Finally have a batch in the oven and then smell devine. It’s a good thing the pan and recipes make only 6. I usually do eat two the first day and then save the remaining 4 for the next 4 days of breakfast. They never make it to the freezer.
I really appreciate your website and recipes, you are my go to now for gluten free recipes.
Sue
Melissa says
I can’t wait to try with a mini doughnut pan for a kids bday party!! Thanks so much Jeanine, you make being gluten free soooo sweet! You are my go to gluten free girl!