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.
- 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
- 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
- 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.
- 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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